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Dump-and-Bake Chicken Parmesan Casserole

A simple and creamy one-pan dinner featuring tender chicken, saucy pasta, and gooey melted cheese, baked to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 1 (16 oz) package uncooked penne pasta
  • 3 cups 3 cups marinara sauce (about 1 jar, 24 oz)
  • 3 cups 3 cups water
  • 1 tsp 1 tsp salt
  • Ground black pepper, to taste
  • 1.5 lbs 1 ½ lbs raw chicken breast, cut into bite-sized pieces
  • 1-2 cups 1-2 cups shredded mozzarella cheese (or Italian cheese blend)
  • ½ cup ½ cup grated Parmesan cheese
  • 1 cup 1 cup Panko breadcrumbs
  • Optional: Fresh chopped herbs like basil or parsley for garnish

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 in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Baking
  1. Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes.
  2. After 30 minutes, remove the foil and stir the mixture. Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
  3. Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, and the chicken is fully cooked.
Serving
  1. Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

Notes

Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat in the oven for best results.