Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByAndria Russo October 22, 2025October 22, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal perfect for busy weeknights. With layers of uncooked pasta, chicken, and marinara sauce baked together, it’s a hands-off dish that delivers classic Italian flavors with minimal effort.

The close-up image shows a creamy baked pasta dish with penne pasta covered in a smooth, white cheese sauce. On top, there are golden-brown crispy crumbs adding a crunchy texture, scattered evenly over pieces of baked chicken. Small green parsley bits are sprinkled on the surface, along with a light dusting of ground black pepper, all resting on a white marbled texture 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 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 a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken pieces.
Step 3: Transfer the mixture into the prepared baking dish if combined outside, then 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 casserole. The pasta will be slightly firm, and some liquid may remain—that’s normal.
Step 5: Evenly top the casserole with shredded mozzarella, then sprinkle with Panko breadcrumbs and Parmesan cheese.
Step 6: Bake uncovered for another 10-15 minutes, until the cheese is melted, the topping is golden brown, the pasta is tender, and the chicken is cooked through.
Step 7: Garnish with fresh herbs like basil or parsley if desired, then serve warm and enjoy!

Tips & Variations

For extra flavor, add garlic powder or Italian seasoning to the sauce mixture before baking.
Use gluten-free pasta and gluten-free breadcrumbs to make this dish suitable for gluten sensitivities.
Swap chicken with cooked Italian sausage or ground beef for a different protein twist.
If you like it cheesy, add extra mozzarella or layer in some ricotta before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake covered at 350°F until heated through. This casserole does not freeze well due to the moisture content.

How to Serve

This close-up image shows a creamy pasta dish with penne pasta coated in a smooth, light-colored cheese sauce, layered with pieces of golden-brown breaded chicken on top. The chicken pieces have a crispy and crumbly texture, with some darker toasted crumbs. Small sprinkles of fresh green herbs add a pop of color scattered over the dish. Tiny black pepper flakes are visible, adding texture and contrast. The dish looks rich, creamy, and crispy all at once, presented on a white plate against a white marbled textured background. 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, short pasta shapes like penne, rigatoni, or ziti work best to absorb the sauce evenly during baking.

Do I need to cook the chicken before baking?

No, the chicken is cut into small pieces and cooks fully during the baking time combined with the pasta and sauce.

Andria Russo