Dump-and-Bake Chicken Parmesan Casserole Recipe
Introduction
This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting meal perfect for busy weeknights. Combining tender chicken, pasta, and a cheesy tomato sauce, it delivers classic Italian flavors with minimal prep and fuss.
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 uncooked pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you can add seasonings like garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Step 3: Transfer the mixture to the greased baking dish. Cover tightly with aluminum foil to keep moisture in, then bake for 30 minutes.
- Step 4: Remove the foil and stir the casserole. The pasta might still be firm and there could be some liquid left—that’s normal.
- Step 5: Sprinkle the top with mozzarella cheese, Panko breadcrumbs, and grated Parmesan cheese.
- Step 6: Bake uncovered for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, golden, and the chicken is fully cooked.
- Step 7: Garnish with fresh chopped herbs if desired, then serve hot.
Tips & Variations
- For a creamier casserole, stir in ½ cup of ricotta or cottage cheese before baking.
- Use Italian seasoning or fresh garlic to boost the flavor.
- Substitute penne with rigatoni or ziti for different pasta textures.
- Try adding sliced mushrooms or spinach for extra veggies.
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 for 1-2 minutes. To maintain crispiness, add fresh breadcrumbs before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh chicken diced before mixing with other ingredients. Using frozen chicken might increase baking time and affect the texture.
What can I do if I don’t have Panko breadcrumbs?
You can use regular breadcrumbs or crushed crackers as a substitute. They may not be as crispy, but they will still add a nice topping.
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Dump-and-Bake Chicken Parmesan Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Dump-and-Bake Chicken Parmesan Casserole is a simple, hearty one-dish meal combining uncooked pasta, diced chicken, marinara sauce, and cheeses baked to bubbly perfection. With minimal prep and a straightforward baking method, it’s a perfect comfort food that delivers classic chicken parmesan flavors in an easy casserole form.
Ingredients
Main 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
Toppings
- 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
- Preheat Oven & Prepare Dish: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In the prepared baking dish (or a separate large bowl), combine the uncooked penne pasta, marinara sauce, water, salt, ground black pepper, and diced raw chicken breast. For added flavor, you can mix in seasonings such as garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
- Cover and Bake: If you prepared the mixture outside, transfer it now to the greased baking dish. Cover the dish tightly with aluminum foil to trap moisture inside and bake in the preheated oven for 30 minutes. This allows the pasta to cook in the sauce along with the chicken.
- Remove Foil & Add Cheese: After 30 minutes, carefully remove the foil and stir the casserole. The pasta will be slightly firm and some liquid may remain, which is expected. Evenly sprinkle the shredded mozzarella cheese (or Italian blend), Panko breadcrumbs, and grated Parmesan cheese over the top.
- Bake Uncovered Again: Return the uncovered casserole to the oven and bake for an additional 10 to 15 minutes. During this time, the cheese will melt, become golden and bubbly, the breadcrumbs will brown, and the chicken will finish cooking through.
- Serve: Once baked, garnish with fresh chopped basil or parsley if desired, and serve hot for a delicious, comforting meal.
Notes
- You can add additional seasonings like garlic powder, onion powder, Italian seasoning, or red pepper flakes for more flavor.
- Ensure the chicken is diced into small, bite-sized pieces so it cooks fully during the baking time.
- Covering the dish tightly with foil at first locks in moisture, allowing the uncooked pasta to absorb liquid and cook evenly.
- If you prefer a crispier topping, you can broil the casserole for 1-2 minutes at the end, watching carefully to avoid burning.
- This dish can be prepared ahead of time and refrigerated before baking; just increase the baking time slightly if baking cold.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Parmesan casserole, dump and bake, baked pasta, chicken and pasta casserole, easy chicken dinner
