This dump-and-bake chicken parmesan casserole is the ultimate no-fuss comfort food. Loaded with tender chicken, melty cheese, and crisp topping, it’s a family favorite that bakes in just one dish!
Dump-and-bake chicken parmesan casserole is one of those recipes that truly feels like a lifesaver on a chaotic weekday. I still remember the first time I made it, my youngest had soccer practice, the twins were finishing up a science project, and I had exactly 10 minutes to figure out dinner. I tossed everything into a baking dish, crossed my fingers, and hoped for the best.
What came out of the oven? A bubbly, cheesy, soul-warming meal that the whole family devoured without a single complaint. That’s when I knew I had a winner. This recipe takes all the cozy flavors of classic chicken parm and transforms them into a simple, one-pan meal that practically cooks itself. If your evenings are anything like mine, busy, unpredictable, and in need of something comforting, this dish just might become your new weeknight hero.
No need to pre-cook the pasta or sear the chicken. Everything goes straight into one dish, gets topped with gooey cheese and crunchy breadcrumbs, and comes out golden and bubbling. As a busy mom of three, I rely on meals like this one more often than I care to admit, and they never disappoint. If you love cozy, cheesy dinners with minimal cleanup, keep reading, this casserole might just become your new favorite.
Table of contents
- Main Ingredients for Dump-and-Bake Chicken Parmesan Casserole (and Why They Matter)
- Additional Ingredients & Substitutions
- Expert Tips for the Best Dump-and-Bake Chicken Parmesan Casserole
- Recommended Techniques
- Step-by-Step Instructions
- Additional Guide: Variations & Serving Suggestions
- Frequently Asked Questions (FAQs) About Dump-and-Bake Chicken Parmesan Casserole
- You’ll also like…
Main Ingredients for Dump-and-Bake Chicken Parmesan Casserole (and Why They Matter)
Let’s break down the must-haves for this dump-and-bake chicken parmesan casserole:
- Uncooked penne pasta (16 oz): This holds up beautifully in the oven and soaks up all that yummy sauce.
- Marinara sauce (3 cups): Go with your favorite jarred brand or homemade. It brings that rich tomato flavor.
- Water (3 cups): Helps cook the pasta directly in the casserole dish.
- Salt & black pepper: Essential for seasoning the base.
- Raw chicken breast (1.5 lbs): Cut into bite-sized pieces so it cooks evenly with the pasta.
- Shredded mozzarella or Italian blend (1–2 cups): Melts perfectly for that stretchy, cheesy layer.
- Grated Parmesan (1/2 cup): Adds that classic sharp, nutty bite.
- Panko breadcrumbs (1 cup): For the crunchy golden topping that mimics traditional chicken parm.
- Optional garnish: Fresh parsley or basil adds a pop of color and a little freshness at the end.
Each ingredient pulls its weight, making sure every bite is flavorful, cheesy, and satisfying.
Additional Ingredients & Substitutions
Want to mix things up a bit? Here are a few fun additions and smart swaps that still keep your dump-and-bake chicken parmesan casserole on track. If you’re craving even more flavor variety, consider exploring bold options like Jamaican jerk chicken rice or the zesty comfort of curry chicken and rice:
- Add veggies: Throw in a handful of spinach, diced bell peppers, or mushrooms for extra nutrition.
- Swap the pasta: No penne? Try rotini or ziti. Just keep it short and sturdy.
- Try different cheese: Add provolone, fontina, or even a touch of ricotta for a creamy twist.
- Use pre-cooked chicken: Leftover rotisserie chicken works great, just reduce the initial bake time by 10 minutes.
- Go gluten-free: Use your favorite gluten-free pasta and breadcrumb alternatives.
The beauty of this recipe is how forgiving it is. A few tweaks here and there won’t ruin a thing.
Expert Tips for the Best Dump-and-Bake Chicken Parmesan Casserole
Here’s the scoop from my kitchen to yours. These tips will take your dump-and-bake chicken parmesan casserole from good to absolutely amazing:
- Cut chicken evenly: Aim for bite-sized pieces of similar size. This ensures they cook through at the same time as the pasta.
- Grease your baking dish: It makes cleanup way easier and prevents sticking.
- Cover tightly with foil: Traps steam to cook the pasta fully before you uncover it for browning.
- Don’t skip the stir: After the first bake, give everything a good mix. It helps evenly distribute the sauce and prevents dry corners.
- Use freshly shredded cheese: Pre-shredded works in a pinch, but freshly grated cheese melts better and tastes richer.
- Breadcrumb tip: For extra crunch, lightly toast your Panko in a skillet with a bit of butter before adding.
- Let it rest: Once baked, give the casserole about 5–10 minutes to set before serving. It’ll be easier to scoop and serve.
Little tricks like these make a big difference in both texture and flavor.
Recommended Techniques
Stick to these best practices for success every time:
- Preheat your oven to 425°F so everything cooks evenly from the start.
- Dice the chicken before mixing it in, don’t leave large chunks.
- Stir halfway through to keep everything creamy and prevent dry spots.
- Watch the topping in the last 10 minutes to avoid burning.
- Use a deep 9×13 dish to prevent overflow.
These simple steps ensure your casserole turns out golden, gooey, and gorgeous every time.
Step-by-Step Instructions
- Preheat your oven to 425°F and grease a 9×13-inch baking dish.
- In a large bowl, combine uncooked penne pasta, marinara sauce, water, salt, and pepper. Mix in the raw, diced chicken.
- Pour everything into your prepared baking dish and spread evenly.
- Cover the dish tightly with foil and bake for 35 minutes.
- Carefully remove the foil, stir the mixture well, then top with mozzarella, Parmesan, and breadcrumbs.
- Return to the oven, uncovered, for 10–15 minutes, or until the cheese is bubbly and the topping is golden.
- Garnish with fresh herbs if you like, then let the casserole sit for 5–10 minutes before serving.
Additional Guide: Variations & Serving Suggestions
There’s no one way to enjoy a good dump-and-bake chicken parmesan casserole! Here are a few extra twists to keep things interesting:
- Spicy version: Add a pinch of red pepper flakes or a splash of hot sauce for heat lovers.
- Meaty twist: Mix in a bit of crumbled Italian sausage for extra richness.
- Low-carb option: Try layering the chicken and cheese over cooked spaghetti squash or zucchini noodles.
- Family-style sides: Serve with a crisp green salad or some garlic bread for a full meal. For another comforting side, check out my creamy and flavorful creamy garlic sauce baby potatoes.
However you spin it, the base recipe is solid, so have fun with it!
Frequently Asked Questions (FAQs) About Dump-and-Bake Chicken Parmesan Casserole
Absolutely, as long as you keep it covered during the first bake, the pasta will turn out perfectly tender.
Sure can. Let it cool completely, then freeze in airtight containers for up to 3 months. Reheat in the oven or microwave.
Conclusion
There you have it, your new go-to recipe for a satisfying, low-effort dinner. This dump-and-bake chicken parmesan casserole is packed with flavor, requires minimal prep, and leaves everyone asking for seconds. If you enjoy this kind of easy, flavorful dinner, you might also love my cheesy chicken and rice casserole or try the lighter option of chicken and cauliflower rice casserole. Whether you’re feeding a hungry family or prepping meals for the week, this one checks all the boxes.
So go ahead, give it a try this week. And if you’re in the mood to stick with the dump-and-bake theme, my easy dump-and-bake chicken tzatziki with rice makes a refreshing and protein-packed alternative. And if you do, I’d love to hear how it turns out. Snap a pic, share it with a friend, or just enjoy every warm, cheesy bite with your loved ones.
Happy cooking from my Florida kitchen to yours!
Dump-and-Bake Chicken Parmesan Casserole
Equipment
- 9×13 inch baking dish
Ingredients
- 1 bowl uncooked penne pasta
- 3 cups marinara sauce
- 3 cups water
- 1 teaspoon salt
- ground black pepper to taste
- 1.5 lbs raw chicken breast diced into bite-sized pieces
- 1–2 cups shredded mozzarella cheese or Italian blend
- 0.5 cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- fresh parsley for garnish
Instructions
- Preheat your oven to 425°F and grease a 9×13-inch baking dish.
- In a large bowl, combine uncooked penne pasta, marinara sauce, water, salt, and pepper. Mix in the raw, diced chicken.
- Pour everything into your prepared baking dish and spread evenly.
- Cover the dish tightly with foil and bake for 35 minutes.
- Carefully remove the foil, stir the mixture well, then top with mozzarella, Parmesan, and breadcrumbs.
- Return to the oven, uncovered, for 10–15 minutes, or until the cheese is bubbly and the topping is golden.
- Garnish with fresh herbs if you like, then let the casserole sit for 5–10 minutes before serving.
