Dump and Bake Chicken Parmesan Casserole
A cheesy easy baked pasta dinner that combines tender chicken, penne, marinara, and plenty of cheese in one dish. The pasta cooks directly in the sauce, so there’s no separate pot of boiling water or breading step to deal with.
Print Pin Servings: 8
Ingredients
- 1 jar (24 ounce) marinara sauce
- 3 cups water
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Ground black pepper, to taste
- 1 package (16 ounce) uncooked penne pasta
- 1 ½ lbs . raw chicken breast, diced into bite-sized pieces
- 1 cup shredded mozzarella cheese or Italian cheese blend
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley
Instructions
- Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the marinara sauce, water, salt, Italian seasoning, garlic powder, onion powder, and pepper.
- Add the uncooked pasta and the raw chicken. Stir until evenly distributed.
- Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
- Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.
- Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through). Garnish with fresh herbs, if desired. Serve!
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Helpful Notes
- Baking time can differ depending on the baking dish, oven, and pasta brand. Glass and ceramic dishes generally need more time than metal ones. Check the pasta for doneness—it should be al dente, with most of the liquid absorbed.
- Keep an eye on the pasta during the final stage because overbaking can make it soft and gummy.
- Adjust the seasoning according to your preference. Extra Italian seasoning, garlic powder, or onion powder can add more flavor. Some of the water can also be replaced with red wine or low-sodium chicken broth.
- Vegetables are easy to incorporate. Frozen peas can go in straight from the freezer, spinach can be added after uncovering, and firmer vegetables such as broccoli should be steamed first.
- Chicken tenderloins or boneless skinless thighs can be substituted for the chicken breast. If using cooked chicken, add 3 to 4 cups of shredded or diced chicken near the end, just before the cheese goes on.
- For a half batch, use an 8×8-inch baking dish and shorten the uncovered baking time to about 15 minutes.
- Refrigerate leftovers in an airtight container for 3 to 4 days. This casserole is best served fresh; freezing isn't recommended because the pasta can become gummy after thawing.
