Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByVictor Layne October 22, 2025October 22, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish that combines tender chicken, pasta, and gooey cheese all in one pan. Perfect for busy nights, it requires minimal prep and results in a flavorful, hearty meal the whole family will love.

Close-up view of baked pasta dish featuring penne pasta coated in a creamy white cheese sauce with visible texture from melted cheese. On top, golden brown breadcrumbs form a crunchy layer scattered unevenly. Small green herb pieces are sprinkled across the surface, adding color contrast. Black pepper flakes are also visible, adding speckled detail. The layers include creamy pasta at the bottom with a crispy brown breadcrumb topping. The photo is 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, ensuring the pasta absorbs the liquid during this time.
Step 4: After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Step 5: Top with shredded mozzarella, then sprinkle with breadcrumbs and Parmesan cheese.
Step 6: Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is 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

Use Italian sausage instead of chicken for a heartier flavor.
Add a handful of spinach or mushrooms to the mixture for extra veggies.
For a crispier topping, broil the casserole for the last 2-3 minutes—watch closely to avoid burning.
Substitute gluten-free pasta and breadcrumbs to make this dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through, about 15-20 minutes. Adding a splash of water before reheating can help maintain moisture.

How to Serve

This close-up image shows creamy baked pasta with three layers clearly visible: at the bottom, there is a layer of smooth, slightly shiny white cheese sauce; the middle layer contains firm, yellow penne pasta tubes covered in melted cheese; on top, there are golden brown breaded chicken pieces with a crunchy texture, sprinkled with small black pepper bits and chopped green herbs. The dish glistens with a creamy sauce and small melted cheese bubbles. The background is white marbled texture. 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, if using pre-cooked chicken, reduce the initial baking time since the chicken only needs to heat through and the pasta to cook. Keep an eye on the pasta texture to avoid overcooking.

What type of marinara sauce works best?

A good-quality jarred marinara or homemade sauce with balanced acidity and herbs will enhance the dish. Avoid overly watery sauces to prevent the casserole from becoming soggy.