Dump-and-Bake Chicken Parmesan Casserole – Easy One-Pan Dinner

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This Dump-and-Bake Chicken Parmesan Casserole is your ultimate solution for busy weeknights. It combines juicy chunks of chicken, tender pasta, rich marinara sauce, and gooey cheese—all baked together in a single dish. With no need to pre-cook the pasta or chicken, this easy, hearty meal is both comforting and convenient.

The crispy golden topping of Parmesan and Panko breadcrumbs adds just the right amount of crunch, perfectly complementing the melty mozzarella beneath. It’s everything you love about classic Chicken Parmesan—without the frying, breading, or multiple pans.

Why You’ll Love It

• Dump-and-bake simplicity – No pre-cooking required

• One-dish wonder – Minimal cleanup

• Hearty and filling – Loaded with protein and carbs

• Family favorite – Kid-approved comfort food

• Crispy-cheesy topping – Ultimate texture contrast

Ingredients

Base:

• 1 (16 oz) box uncooked penne pasta

• 3 cups marinara sauce (one 24 oz jar)

• 3 cups water

• 1 teaspoon salt

• Black pepper, to taste

Protein:

• 1½ lbs raw boneless skinless chicken breast, diced

Topping:

• 1–2 cups shredded mozzarella or Italian blend cheese

• ½ cup grated Parmesan cheese

• 1 cup Panko breadcrumbs

Optional Garnish:

• Chopped fresh basil or parsley

Instructions

1. Preheat the Oven
   Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similar casserole pan.

2. Mix the Base
   In the prepared dish, combine uncooked penne, marinara sauce, water, salt, and black pepper. Stir until well mixed.

3. Add Chicken
   Fold in the diced raw chicken pieces. Make sure they’re evenly distributed throughout the pasta mixture.

4. Add Cheese and Breadcrumbs
   Sprinkle shredded mozzarella and Parmesan cheese evenly across the top. Finish with a layer of Panko breadcrumbs for that signature crispy crust.

5. Bake Covered
   Cover the dish tightly with aluminum foil and bake for 30 minutes.

6. Uncover and Crisp
   Remove the foil and bake for another 10–15 minutes, until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.

7. Garnish and Serve
   Let the casserole rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.

Tips for Success

• Use a flavorful marinara or tomato basil sauce to elevate the taste.

• Don’t skip the foil—this helps the pasta cook evenly.

• For a spicier version, add a pinch of red pepper flakes to the sauce mixture.

• Cut chicken into small, uniform pieces so it cooks fully with the pasta.

Variations

• Make it creamy: Add ½ cup of heavy cream or ricotta to the sauce for a creamier texture.

• Low-carb version: Swap pasta with cauliflower florets or use cooked spaghetti squash.

• Add veggies: Stir in spinach, mushrooms, or zucchini before baking.

• Gluten-free: Use gluten-free pasta and breadcrumbs.

 What to Serve With

• Side Salad: A crisp Caesar salad or arugula with lemon vinaigrette

• Garlic Bread: Perfect for soaking up extra sauce

• Roasted Vegetables: Try balsamic-glazed carrots or asparagus

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze baked and cooled portions in freezer-safe containers for up to 2 months.

• Reheat: Microwave individual servings or bake at 350°F (175°C) until heated through.

FAQ

Can I use cooked chicken instead of raw?
Yes, but reduce the baking time by about 10 minutes. Add cooked chicken after the initial 30-minute covered bake.

Will other pasta shapes work?
Yes! Rotini, rigatoni, or ziti work well, just ensure the sauce-to-pasta ratio remains consistent.

Can I make this ahead of time?
Absolutely. Assemble everything, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if cooking straight from the fridge.

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