Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByAndria Russo December 7, 2025December 7, 2025

Introduction

Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal that combines tender chicken, pasta, and marinara sauce all cooked together for a deliciously easy dinner. With minimal prep and one baking dish, it’s perfect for busy weeknights without sacrificing flavor.

Close-up of baked pasta with rigatoni tubes coated in a creamy white sauce, layered with golden-brown toasted breadcrumbs on top. Small green herb pieces are scattered over the surface, adding a touch of color. The pasta is visible in layers beneath the crispy topping, showing smooth, glossy sauce filling the spaces between each piece. The dish sits in a white bowl against a white marbled surface. 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 separate large bowl, combine uncooked pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
Step 3: Pour the pasta and chicken mixture into the prepared baking dish. Cover tightly with aluminum foil to keep moisture in while cooking.
Step 4: Bake covered for 30 minutes. Afterward, remove the foil and stir the casserole. The pasta will be somewhat firm and some liquid may remain—this is expected.
Step 5: Sprinkle the top evenly with shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese.
Step 6: Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes, until the cheese is melted, golden, bubbly, and the chicken is fully cooked through.
Step 7: Garnish with fresh chopped herbs if desired, then serve hot and enjoy!

Tips & Variations

For added depth of flavor, mix in garlic powder, onion powder, or Italian seasoning with the pasta mixture.
Try using sundried tomatoes or crushed red pepper flakes for a slight twist.
Use a metal baking dish if you want a shorter cook time; glass or ceramic can take a bit longer to heat through.
Be careful not to overcook the pasta to avoid mushiness—check for al dente texture when testing doneness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or use a microwave for quicker reheating, covering to retain moisture. To freeze, wrap tightly and keep for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of baked rigatoni pasta in a white dish, showing a creamy light yellow cheese sauce coating each tube-shaped pasta piece with ridges. The top layer is golden and crispy browned breadcrumbs sprinkled unevenly, with tiny green herb bits scattered for contrast. The edges of the pasta are soft with sauce pooled slightly underneath, and the textured surface of the breadcrumbs adds a crunchy look on top. The white dish sits on a 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 a different type of pasta?

Yes, you can substitute penne with other sturdy pasta shapes like rigatoni, ziti, or rotini that hold up well during baking.

Is it safe to use raw chicken in this recipe?

Yes, the recipe calls for raw chicken that cooks thoroughly during the baking process. Make sure to bake until the chicken is fully cooked and no longer pink in the center.