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Dump-and-Bake Chicken Parmesan Casserole Recipe

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

5.2 from 25 reviews

This Dump-and-Bake Chicken Parmesan Casserole is an easy, comforting dish that combines tender chicken, al dente pasta, succulent marinara sauce, and a golden, cheesy topping. Perfect for busy weeknights, this one-pan meal requires minimal prep and delivers all the classic flavors of chicken Parmesan in a convenient casserole form.

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 the oven: Set your oven to 375°F (190°C) to ensure it is hot enough to bake the casserole evenly.
  2. Prepare the pasta base: In a large baking dish, combine the uncooked penne pasta with marinara sauce, water, salt, and ground black pepper. Stir to evenly distribute the ingredients.
  3. Add the chicken: Scatter the bite-sized raw chicken breast pieces evenly over the pasta mixture. Gently stir to partially incorporate the chicken but allow it to rest mostly on top for even cooking.
  4. Layer the cheese: Sprinkle shredded mozzarella or Italian cheese blend evenly over the chicken and pasta. Next, add the grated Parmesan cheese on top to create a flavorful cheese layer.
  5. Top with breadcrumbs: Evenly spread the panko breadcrumbs as the final topping layer. This will create a crunchy crust once baked.
  6. Bake: Cover the casserole loosely with aluminum foil and bake in the preheated oven for 35 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and the breadcrumbs are golden brown.
  7. Check doneness: Ensure the chicken is cooked through and the pasta is tender by testing with a fork. The internal temperature of the chicken should reach 165°F (74°C) for safety.
  8. Garnish and serve: Optionally sprinkle chopped fresh basil or parsley over the hot casserole before serving for a fresh aroma and color contrast.

Notes

  • Feel free to substitute penne with other pasta shapes like rigatoni or ziti.
  • Use low-sodium marinara sauce to better control salt content.
  • To make this dish spicier, add red pepper flakes to the sauce mixture.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
  • For a gluten-free version, substitute penne and panko breadcrumbs with gluten-free alternatives.

Nutrition

Keywords: chicken parmesan casserole, dump and bake, easy chicken dinner, Italian casserole, baked pasta, weeknight recipe

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