Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByVictor Layne February 3, 2026February 3, 2026

Introduction

Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish that combines tender chicken, pasta, and melted cheese in one easy bake. Perfect for busy weeknights, this casserole requires minimal prep and delivers big flavor with a crispy, cheesy topping.

Close-up of baked pasta with three main layers visible; the base layer is creamy white cheese sauce surrounding tubular pasta pieces with ribbed textures and pale yellow color. On top, a thick layer of golden brown, toasted breadcrumbs evenly covers the pasta, sprinkled with small green herb pieces. The dish is served in a white bowl with a white marbled surface visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
Step 2: In the prepared dish or a large bowl, combine the uncooked penne pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, consider adding garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Step 3: Pour the mixture into the greased baking dish if mixed in a bowl. Cover tightly with aluminum foil to trap moisture.
Step 4: Bake covered for 30 minutes.
Step 5: Remove the foil and stir the casserole. The pasta will be firm and some liquid may remain, which is normal.
Step 6: Top the casserole with shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese.
Step 7: Return the dish to the oven and bake uncovered for an additional 10–15 minutes, until the cheese is melted, golden, bubbly, and the chicken is fully cooked.
Step 8: Garnish with fresh herbs if desired and serve hot.

Tips & Variations

Use Italian seasoning, garlic powder, or crushed red pepper flakes to boost the flavor.
Check pasta doneness to avoid overcooking; it should be al dente with most liquid absorbed.
Glass or ceramic baking dishes may require slightly longer cooking time than metal pans.
Add sundried tomatoes or olives for a flavorful twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions until hot. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

Close-up of baked rigatoni pasta layered thickly with creamy white cheese sauce, topped with a golden brown crispy breadcrumb layer scattered evenly over the surface, with small green herb pieces sprinkled throughout for color contrast. The pasta tubes are visible through the sauce, showing ridged texture and a soft, baked appearance. The dish is in a white marbled textured setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute penne with rigatoni, rotini, or another similar pasta shape that holds sauce well. Just make sure the pasta cooks thoroughly in the baking time.

Is it necessary to cover the dish when baking?

Covering the casserole during the first part of baking traps steam and helps cook the uncooked pasta and chicken evenly. Removing the cover later allows the cheese and breadcrumbs to brown nicely on top.