Dump-and-Bake Chicken Parmesan Casserole
Ever had a casserole that makes weeknight dinners feel like a cozy Italian getaway?
This Dump-and-Bake Chicken Parmesan Casserole is your secret weapon in the kitchen! Picture this: a hearty blend of tender chicken, zesty marinara, and gooey melted cheese, all coming together in one easy, no-fuss dish. Yes, it’s as simple as it sounds, and it’s sure to earn a regular spot on your meal rotation!
Why make this recipe
Why all the fuss over a casserole? For starters, this dish requires zero pre-cooking. Just dump everything in one pan, pop it in the oven, and you’re done! Plus, it’s family-friendly, meaning picky eaters will actually enjoy this hearty meal. Oh, and cleanup? A breeze! Who doesn’t love a dinner that doesn’t involve a mountain of dirty dishes? 😂
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
Let’s get cooking! Here’s how to whip up this tasty dish in no time.
- Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
- In the prepared dish (or a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and the raw chicken.
- Transfer the mixture into your baking dish and cover tightly with aluminum foil. This traps moisture while baking.
- Bake for 30 minutes. The pasta will absorb the liquid during this time.
- After 30 minutes, remove the foil and stir the mixture. Don’t worry if the pasta is still slightly firm — it’s all part of the charm!
- Top with shredded mozzarella, then sprinkle on the Panko breadcrumbs and Parmesan cheese.
- 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 cooked through.
- Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
How to make Dump-and-Bake Chicken Parmesan Casserole (Overview)
Alright, so here’s the scoop on whipping up this casserole. Start by combining all those delicious ingredients in one dish. Give it a good stir, cover it up, and let that oven work its magic for 30 minutes. When you uncover it, simply add the cheesy topping, and you’re on your way to a golden, bubbly masterpiece. Pro tip: Don’t rush those last 10 minutes; that crispy topping is what dreams are made of! 😉
How to serve Dump-and-Bake Chicken Parmesan Casserole
Serving this casserole feels like a celebration! The vibrant colors of golden cheese, red marinara, and green herbs are not only pleasing to the eyes but also create an irresistible aroma that’ll have everyone rushing to the table. Pair it with a crisp side salad or some steamed green veggies for an added texture and freshness.
How to store Dump-and-Bake Chicken Parmesan Casserole
Leftovers? Yes, please! This casserole keeps well in the fridge for about 3-4 days — just cover it tightly. You can also freeze it for up to 3 months if you want to save some for a rainy day. When reheating, just pop it back in the oven at a moderate temperature until heated through, or microwave individual portions. Easy-peasy!
Tips to make Dump-and-Bake Chicken Parmesan Casserole
Here are a few insider tricks to elevate your casserole game:
- Timing is key: Don’t skip the covered baking time! It ensures everything cooks evenly and the pasta absorbs all that delicious sauce.
- Add extra veggies: Toss in some spinach or mushrooms for a pop of color and nutrition.
- Cheese swaps: Mix it up by using provolone or fontina for different flavors.
- Crispy top: If you want extra crunch, broil the casserole for a minute or two at the end—just keep an eye on it!
Variation
Feeling creative? You can easily switch things up! Use zucchini noodles for a low-carb version, or swap out chicken for Italian sausage for a heartier taste. If you’re looking to go vegan, opt for chickpeas in place of chicken and nutritional yeast instead of cheese. The possibilities are endless!
FAQs
Can I use cooked chicken instead of raw?
Absolutely! Just mix it in during the last 15 minutes of baking to warm through.
What can I substitute for marinara sauce?
You can use Alfredo sauce for a creamy twist, or even pesto for a fresh flavor.
Can I make this casserole ahead of time?
Yes! Prepare everything and just cover it tightly in the fridge for up to 24 hours before baking.
📌 Pin this recipe for your next cozy dinner night!
Dump-and-Bake Chicken Parmesan Casserole
Ingredients
Method
- Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
- In the prepared dish (or a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and the raw chicken.
- Transfer the mixture into your baking dish and cover tightly with aluminum foil to trap moisture while baking.
- Bake for 30 minutes. The pasta will absorb the liquid during this time.
- After 30 minutes, remove the foil and stir the mixture. The pasta may still be slightly firm.
- Top with shredded mozzarella, then sprinkle on the Panko breadcrumbs and Parmesan cheese.
- 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 cooked through.
- Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
