Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByMarina Montclair October 24, 2025October 24, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish that combines tender chicken, perfectly cooked pasta, and melty cheese all in one pan. It’s an easy, hands-off meal that’s perfect for busy weeknights or casual gatherings.

The dish is a close-up shot of baked pasta with a creamy sauce, featuring one layer of penne pasta in a pale yellow color with a smooth, slightly glossy texture. On top, there are irregular pieces of breaded chicken coated with a golden-brown, crispy crumb layer. The surface is sprinkled with small green herb bits and cracked black pepper, adding color contrast. The creamy sauce lightly covers the pasta, creating a rich and smooth appearance around the chicken and pasta. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz) package uncooked penne pasta
3 cups marinara sauce (about 1 jar, 24 oz)
3 cups water
1 tsp salt
Ground black pepper, to taste
1 ½ lbs raw chicken breast, cut into bite-sized pieces
1–2 cups shredded mozzarella cheese (or Italian cheese blend)
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions

Step 1: Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
Step 2: In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Step 3: Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, allowing the pasta to absorb the liquid.
Step 4: Remove the foil and stir the mixture. The pasta will be slightly firm and there may still be some liquid—this is normal.
Step 5: Top with shredded mozzarella cheese, then sprinkle with Panko breadcrumbs and grated Parmesan cheese.
Step 6: Bake uncovered for 10–15 minutes, until the cheese melts, the topping turns golden brown, the pasta is tender, and the chicken is fully cooked.
Step 7: Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Tips & Variations

For extra flavor, stir in a teaspoon of Italian seasoning or garlic powder before baking.
Use gluten-free pasta and breadcrumbs if you need a gluten-free option.
Swap chicken breasts for thighs for a juicier result.
For a spicier casserole, add red pepper flakes to the marinara sauce.
Serve with a side salad or garlic bread to round out the meal.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. Add a splash of water if it seems dry when reheating.

How to Serve

This close-up image shows a creamy pasta dish with three main layers: the first layer is cooked penne pasta with a smooth pale yellow color; the second layer is a rich, creamy white sauce coating the pasta evenly; the top layer consists of golden-brown, crunchy breadcrumb topping mixed with small pieces of baked chicken with a light golden crust sprinkled with black pepper and small green herb bits, all resting on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken in this recipe?

Yes, you can use pre-cooked chicken to save time. Just add it during the last 10–15 minutes of baking to prevent overcooking.

Is it necessary to cover the dish with foil during the first baking step?

Covering the dish tightly with foil traps steam, allowing the pasta to cook evenly and absorb the liquid without drying out. It’s an important step for the best texture.