Dinner

Dump-and-Bake Chicken Parmesan Casserole Recipe

ByGabriel Langdon December 7, 2025December 7, 2025

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting one-dish meal perfect for busy weeknights. With simple ingredients and minimal prep, it combines tender chicken, pasta, and melted cheese in a flavorful marinara sauce. Enjoy a classic Italian-inspired dinner made effortless.

A close-up of creamy baked pasta in a white bowl shows three layers: the bottom layer of smooth, cheesy white sauce, the middle layer of rigatoni pasta with a pale yellow color and slight ridges, and the top layer of golden-brown toasted breadcrumbs sprinkled evenly with small bits of green herbs. The sauce partially fills the pasta tubes, and the texture is rich and glossy with subtle black pepper specks. The background is a white marbled texture. 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 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: Pour the mixture into the prepared baking dish. Cover tightly with aluminum foil to prevent moisture from escaping. Bake for 30 minutes.
Step 4: Remove the foil and stir the casserole. Although the pasta will still be firm and some liquid may remain, this is normal. Top with shredded mozzarella, Panko breadcrumbs, and grated Parmesan cheese.
Step 5: Return the dish to the oven and bake uncovered for an additional 10–15 minutes, or until the cheese is melted, golden, bubbly, and the chicken is fully cooked through.
Step 6: Garnish with fresh herbs if desired and serve hot.

Tips & Variations

For added flavor, mix in garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes before baking.
Use sundried tomatoes or olives for a tangy twist.
If you prefer a crispier topping, toss the Panko breadcrumbs with a little olive oil before sprinkling over the casserole.
To save time, use pre-cooked or rotisserie chicken instead of raw chicken breast, adding it after the initial baking step.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

This close-up image shows a creamy pasta dish with rigatoni pasta tubes covered in a thick white cheese sauce. The pasta is topped with golden-brown toasted breadcrumbs sprinkled over the surface, adding texture, with small bits of chopped green parsley scattered for color contrast. The rigatoni pasta tubes, each with ribbed texture, sit snugly together, partially submerged in the smooth sauce. The dish is in a white bowl, and the background is 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 or rotini. Avoid delicate pastas, as they may become mushy during baking.

Is it necessary to cover the casserole during the first baking stage?

Covering the dish keeps moisture in, allowing the pasta to cook properly without drying out. Removing the foil later helps brown the cheese and breadcrumbs for a delicious topping.