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Dump-and-Bake Chicken Parmesan Casserole Recipe

Dump-and-Bake Chicken Parmesan Casserole Recipe
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★★★★★

5.1 from 24 reviews

This Dump-and-Bake Chicken Parmesan Casserole is a simple and hearty one-dish meal combining tender chicken, penne pasta, marinara sauce, and melty cheese for a deliciously comforting dinner. It’s quick to assemble with minimal prep and bakes into a golden, cheesy casserole perfect for weeknight meals or casual gatherings.

Ingredients

Scale

Pasta and Sauce

  • 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

Chicken and Cheese

  • 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

Topping and Garnish

  • 1 cup Panko breadcrumbs
  • Optional: Fresh chopped herbs like basil or parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the casserole.
  2. Prepare Ingredients: Cut the raw chicken breasts into bite-sized pieces to ensure even cooking and easier eating. Measure out the penne pasta, marinara sauce, water, salt, pepper, cheeses, and breadcrumbs.
  3. Combine Pasta and Sauce: In a large baking dish, add the uncooked penne pasta, pour in the marinara sauce and water, then sprinkle the salt and ground black pepper evenly over the top. Stir lightly to distribute.
  4. Add Chicken: Place the cut chicken pieces evenly over the pasta and sauce mixture. Do not stir the chicken in; just spread it out on top for even cooking.
  5. Top with Cheese: Sprinkle the shredded mozzarella (or Italian cheese blend) over the chicken layer, followed by the grated Parmesan cheese for extra flavor.
  6. Add Breadcrumbs: Evenly scatter the Panko breadcrumbs over the cheese layer. This will create a crispy golden crust as it bakes.
  7. Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 minutes or until the cheese is bubbly and the breadcrumbs are golden brown.
  8. Rest and Garnish: Remove the casserole from the oven and allow it to rest for 5 minutes. Sprinkle fresh chopped basil or parsley on top if desired for a fresh herbal finish.
  9. Serve: Dish out the casserole warm, ensuring each serving has a good portion of chicken, pasta, and the cheesy crust. Enjoy!

Notes

  • Using Panko breadcrumbs gives a lighter and crunchier topping than regular breadcrumbs.
  • For extra flavor, you can mix some Italian seasoning or garlic powder into the breadcrumbs before sprinkling.
  • If you prefer a less saucy casserole, reduce the water to 2 ½ cups.
  • Ensure the chicken pieces are small and uniform to guarantee even baking.
  • This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the cook time if baking from cold.
  • For a gluten-free version, substitute the penne pasta and Panko breadcrumbs with gluten-free alternatives.

Nutrition

Keywords: Chicken Parmesan Casserole, Dump-and-Bake, Easy Chicken Dinner, One Dish Meal, Baked Pasta, Comfort Food

Find it online: https://kitchenbynora.com/dump-and-bake-chicken-parmesan-casserole-recipe-2/