Dump-and-Bake Chicken Parmesan Casserole

I’ll never forget the first time I whipped up this Dump-and-Bake Chicken Parmesan Casserole. It was a hectic weeknight, and I found myself in desperate need of a comforting meal that didn’t require endless hours in the kitchen. This dish is the essence of simplicity and deliciousness, melded together in one pan. Just imagine tender chicken and perfectly cooked penne pasta, all enveloped in a rich marinara sauce and topped with gooey cheese. It’s a family favorite that’s perfect for busy weeknights, cozy family dinners, or even a potluck with friends.

What Makes This Recipe Special

You’re probably wondering what sets this casserole apart from other chicken pasta dishes. For starters, it’s incredibly quick to put together—no pre-cooking or tedious measuring involved. Simply dump everything into a baking dish, pop it in the oven, and let it work its magic. It’s budget-friendly, too, making it great for both large families and smaller gatherings without breaking the bank.

The versatility of the ingredients means that it can easily fit into a busy lifestyle while still delivering an authentic Italian flavor profile that everyone knows and loves. Plus, it’s baked all in one dish, which means fewer dishes to clean afterward—a win-win!

"This chicken parmesan casserole is a game-changer! I love how easy it is to make, and my kids can’t get enough of it!" — A satisfied home cook

Step-by-Step Guide to Cooking It

Ready to dive into making this delicious dish? The process is as straightforward as it gets, ensuring you can enjoy a fabulous Italian meal without any fuss. You’ll start by preparing your ingredients, and then it’s time for the magic to happen in your oven.

Everything You Need for This Recipe

1. Uncooked penne pasta – 1 (16 oz) package
2. Marinara sauce – 3 cups (about 1 jar, 24 oz)
3. Water – 3 cups
4. Salt – 1 tsp
5. Ground black pepper – to taste
6. Raw chicken breast – 1 ½ lbs, cut into bite-sized pieces
7. Mozzarella cheese – 1-2 cups, shredded (or use an Italian cheese blend)
8. Parmesan cheese – ½ cup, grated
9. Panko breadcrumbs – 1 cup
10. Fresh herbs (optional) – Basil or parsley for garnish

Whether you choose to swap the chicken for turkey or use gluten-free pasta, this dish can easily adapt to your needs!

Cooking Steps

1. Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
2. In the prepared dish or a large mixing bowl, combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
3. Pour the mixture into the prepared baking dish and cover it tightly with aluminum foil to trap moisture.
4. Bake for 30 minutes, allowing the pasta to absorb the liquid.
5. After 30 minutes, carefully remove the foil and stir the mixture. You’ll notice the pasta is slightly firm, which is perfectly fine.
6. Top with shredded mozzarella, and sprinkle on the breadcrumbs and Parmesan cheese.
7. Continue baking uncovered for an additional 10-15 minutes, or until the cheese is melted, the top is golden brown, and both the pasta and chicken are fully cooked.
8. Garnish with fresh herbs if desired, then serve and enjoy!

Tips for Serving

To make your meal even more enjoyable, consider serving your Dump-and-Bake Chicken Parmesan Casserole with a side salad or some roasted vegetables. A simple Caesar salad or garlic bread works beautifully to round out the meal. For a refreshing touch, serve with a glass of chilled white wine or sparkling water with lemon.

Best Way to Store Dump-and-Bake Chicken Parmesan Casserole

If you find yourself with leftovers (though that’s a big if!), storing this casserole is simple. Allow it to cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, consider freezing portions that you can pop into the microwave on busy days.

When reheating, ensure that it’s heated thoroughly, reaching an internal temperature of 165°F.

Pro Chef Tips

• Use Fresh Ingredients: If possible, opt for fresh herbs; they enhance the flavor significantly.
• Mix it Up: Feel free to add vegetables like sliced bell peppers, spinach, or mushrooms to the initial mixture for extra nutrition.
• Don’t Skip the Foil: Covering the dish tightly with foil during the first half of baking helps retain moisture, preventing dry pasta and chicken.

Creative Twists

Why not switch things up a bit? Add a spicy kick with some red pepper flakes or Italian sausage for a different flavor profile. You can even try a different type of cheese, like provolone or gouda, to mix up the richness. For a healthier option, substitute the pasta with whole grain or zucchini noodles.

Your Questions Answered

What is the prep time for the casserole?

Prep time is roughly 15 minutes, making it perfect for a weeknight meal.

Can I use pre-cooked chicken for this recipe?

While this recipe is designed for raw chicken, you can use pre-cooked chicken if you’re short on time. Just remember to adjust the cooking time accordingly.

How do I know when the casserole is fully cooked?

Ensure that the chicken is cooked through and the pasta is tender. You should be able to easily break the pasta with a fork, and the internal temperature of the chicken should reach 165°F.

This Dump-and-Bake Chicken Parmesan Casserole is not just a recipe; it’s an experience that brings families together, nourishes, and delights. Enjoy your cooking adventure!

Dump-and-Bake Chicken Parmesan Casserole

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• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A quick and easy one-pan Chicken Parmesan Casserole with tender chicken, pasta, marinara sauce, and gooey cheese, perfect for weeknights.

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Ingredients

Scale 1x2x3x

• 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 an Italian cheese blend)
• ½ cup grated Parmesan cheese
• 1 cup panko breadcrumbs
• Fresh herbs (optional) – Basil or parsley for garnish

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Instructions

1. Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
2. In the prepared dish or a large mixing bowl, combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
3. Pour the mixture into the prepared baking dish and cover it tightly with aluminum foil to trap moisture.
4. Bake for 30 minutes, allowing the pasta to absorb the liquid.
5. After 30 minutes, carefully remove the foil and stir the mixture. The pasta will be slightly firm.
6. Top with shredded mozzarella, sprinkle on breadcrumbs and Parmesan cheese.
7. Continue baking uncovered for an additional 10-15 minutes, or until the cheese is melted, the top is golden brown, and both the pasta and chicken are fully cooked.
8. Garnish with fresh herbs if desired, then serve and enjoy!

Notes

Serve with a side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 8g
• Sodium: 650mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg

Keywords: chicken casserole, one-pan meal, weeknight dinner, Italian cuisine