Go Back

Dump-and-Bake Chicken Parmesan Casserole

This easy Dump-and-Bake Chicken Parmesan Casserole combines tender chicken, zesty marinara, and gooey melted cheese in a no-fuss, one-pan dish that makes weeknight dinners feel special.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 16 oz uncooked penne pasta
  • 3 cups marinara sauce (about 1 jar, 24 oz)
  • 3 cups water
  • 1 tsp salt
  • to taste Ground black pepper
  • 1.5 lbs raw chicken breast, cut into bite-sized pieces
  • 1-2 cups shredded mozzarella cheese (or Italian cheese blend)
  • 0.5 cup grated Parmesan cheese
  • 1 cup Panko breadcrumbs
  • Fresh chopped herbs like basil or parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F and lightly coat a 13x9-inch baking dish with nonstick spray.
  2. In the prepared dish (or a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and the raw chicken.
  3. Transfer the mixture into your baking dish and cover tightly with aluminum foil to trap moisture while baking.
Baking
  1. Bake for 30 minutes. The pasta will absorb the liquid during this time.
  2. After 30 minutes, remove the foil and stir the mixture. The pasta may still be slightly firm.
  3. Top with shredded mozzarella, then sprinkle on the Panko breadcrumbs and Parmesan cheese.
  4. 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.
  5. Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Notes

For best results, do not skip the covered baking time for even cooking. Add extra veggies for more nutrition, and feel free to experiment with different cheese options. To achieve a crispy top, broil for a minute or two at the end, watching carefully.