Why Make This Recipe

Dump-and-Bake Chicken Parmesan Casserole is a fantastic choice for busy nights. It combines the classic flavors of chicken parmesan with the ease of a one-dish meal. This recipe allows you to prepare a hearty dinner without spending too much time in the kitchen. Plus, it’s filling and loved by both kids and adults!

How to Make Dump-and-Bake Chicken Parmesan Casserole

Ingredients:

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

Directions:

Preheat your oven to 425°F and lightly coat a 13×9-inch baking dish with nonstick spray.
In the prepared dish (or in a large separate bowl), combine the uncooked penne, marinara sauce, water, salt, pepper, and raw chicken.
Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
Top with shredded mozzarella, sprinkle with breadcrumbs and Parmesan cheese.
Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!

How to Serve Dump-and-Bake Chicken Parmesan Casserole

Serve this delicious casserole hot from the oven. It’s perfect as a main dish and pairs well with a side salad or garlic bread. You can also serve it with a sprinkle of extra Parmesan cheese on top for added flavor.

How to Store Dump-and-Bake Chicken Parmesan Casserole

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave or warm the entire dish in the oven until heated through.

Tips to Make Dump-and-Bake Chicken Parmesan Casserole

Make sure to cut the chicken into small, even pieces for uniform cooking.
Use any pasta shape you have on hand, but penne works great for this recipe.
Feel free to adjust the amount of marinara sauce based on your preference for sauciness.
To add extra flavor, consider sautéing garlic or onion before adding the other ingredients.

Variation

You can easily adapt this recipe for a different flavor. Try adding vegetables like spinach, bell peppers, or mushrooms for extra nutrition. Different cheese blends can also change the taste, so feel free to experiment!

FAQs

Q: Can I use cooked chicken instead of raw?
A: Yes, you can use cooked chicken. Just add it halfway through the baking time to heat it through.

Q: How do I make this recipe gluten-free?
A: Use gluten-free pasta and ensure your marinara sauce is also gluten-free.

Q: Can I freeze the casserole?
A: Yes, you can freeze it before baking. Just cover well and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.