Dump and Bake Chicken Parmesan

This Dump-and-Bake Chicken Parmesan Casserole is perfect for busy weeknights when you want something comforting without a lot of fuss. It combines tender chicken, hearty pasta, and melty cheese in one dish that practically makes itself in the oven.

I made this the first time on a hectic weeknight when I wanted something warm and satisfying quickly. Now it’s a go-to for family dinners and potlucks because it never fails to impress.

Ingredients

• Uncooked penne pasta: holds its shape well and absorbs the sauce beautifully choose a quality gluten-free brand if needed
• Marinara sauce: provides rich tomato flavor use your favorite jarred or homemade version depending on how much time you have
• Water: needed to cook the pasta right in the dish, ensuring everything finishes cooking perfectly together
• Salt and ground black pepper: season to balance and enhance the flavors
• Raw chicken breast diced into bite-sized pieces: quick-cooks in the sauce, keeping the chicken tender and juicy
• Shredded mozzarella cheese or Italian blend: offers creamy, melty coverage that is classic to Parmesan dishes
• Grated Parmesan cheese: adds a sharp, nutty bite that lifts the cheesy topping
• Panko breadcrumbs: create a satisfying crunchy layer once baked you can use gluten-free if needed
• Fresh chopped herbs such as basil or parsley: optional garnish that brightens the dish with a fresh aroma and taste

Step-by-Step Instructions

Sauté the Aromatics (Optional):

If you prefer, start by lightly sautéing diced onions or garlic to build more flavor. This step can be skipped for a quicker assembly.

Combine the Base Ingredients:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large baking dish, mix uncooked penne pasta with marinara sauce, water, salt, and pepper. Stir thoroughly so that the pasta is evenly coated and submerged.

Add the Chicken:

Toss in the bite-sized chicken breast pieces and stir again making sure they are well distributed throughout the tomato mixture.

Bake Covered:

Cover the baking dish tightly with foil to trap steam and moisture. Bake in the preheated oven for 30 minutes allowing the pasta to soften and the chicken to start cooking inside the sauce.

Stir and Top:

Remove the foil carefully and stir the casserole to redistribute ingredients evenly. Then top with shredded mozzarella, grated Parmesan cheese, and sprinkle panko breadcrumbs across the surface for a crispy finishing texture.

Bake Uncovered:

Return the dish to the oven without the foil and bake for an additional 15 to 20 minutes. Bake until the cheese is golden and bubbly and the breadcrumbs form a light crust.

Garnish and Serve:

Let the casserole cool for a few minutes before sprinkling fresh chopped herbs on top and serving. The herbs add a beautiful freshness that contrasts with the cheesy richness.

Save

One of my favorite things is the crispy breadcrumb topping—it adds a perfect crunchy contrast to the creamy cheese. Making this dish always reminds me of cozy family dinners on chilly evenings where everyone gathers around for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three days for best taste and texture. Reheat gently in the microwave or oven to maintain the crispy topping. You can also freeze portions before baking thaw overnight in the fridge then bake fresh for the best results.

Ingredient Substitutions

Swap penne for gluten-free pasta if you need to keep things gluten-free. Use shredded mozzarella with other Italian cheeses like provolone or fontina for different flavor profiles. Replace water with chicken broth for deeper savory notes. If you don’t have panko breadcrumbs, crushed crackers or cornflakes can add crunch.

Serving Suggestions

Serve this casserole with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or cheesy breadsticks are classic companions that complement the Italian flavors. A side of roasted or sautéed vegetables adds color and extra nutrients to the meal.

Pro Tips

Make sure to stir halfway through baking to prevent pasta from sticking to the bottom. Do not skip the final uncovered bake step — it is what gives the casserole its irresistible golden bubbly crust. If your oven runs hot or cold, check for doneness early to avoid overcooking the chicken and drying out the dish.

Recipe FAQs

→ Can I use other pasta instead of penne?

Yes, short pasta like rigatoni or rotini can be substituted as they hold sauce well during baking.

→ Do I need to thaw the chicken before starting?

It's best to use fresh or fully thawed chicken to ensure even cooking within the baking time.

→ What can I add for extra flavor?

Fresh herbs like basil or parsley, crushed red pepper flakes, or sautéed vegetables add depth and freshness.

→ Can this dish be prepared ahead of time?

Yes, assemble in advance and refrigerate before baking to save time on busy days.

→ How do I know when it’s fully cooked?

The chicken should be opaque and the cheese melted and golden with bubbling marinara sauce.

→ Can I use a different cheese blend?

Absolutely, Italian cheese blends or provolone offer great melting qualities and complementary flavor.