Dump-and-Bake Chicken Parmesan Casserole Recipe

Introduction

This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting meal perfect for busy weeknights. With minimal prep and a delicious cheesy topping, it brings the classic flavors of chicken Parmesan in an easy one-dish bake.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 425°F. Lightly grease a 13-inch by 9-inch baking dish with nonstick cooking spray.
2. Step 2: In the prepared dish or a large bowl, combine uncooked pasta, marinara sauce, water, salt, pepper, and diced chicken. For extra flavor, you may add garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes.
3. Step 3: Pour the mixture into the greased baking dish. Cover tightly with aluminum foil to keep moisture in as the pasta cooks. Bake for 30 minutes.
4. Step 4: Remove the foil and stir the casserole. The pasta will be firm and some liquid may remain, which is normal.
5. Step 5: Sprinkle mozzarella, Panko breadcrumbs, and Parmesan cheese evenly over the top.
6. Step 6: Return the dish to the oven, uncovered, and bake for 10-15 more minutes until the cheese is melted, bubbly, and golden, and the chicken is fully cooked.
7. Step 7: Garnish with fresh chopped herbs if desired, then serve hot.

Tips & Variations

• Use Italian seasoning, garlic powder, or crushed red pepper flakes to boost flavor.
• Try adding sundried tomatoes or olives for an extra twist.
• Glass or ceramic baking dishes may require a bit more cooking time than metal pans.
• Check the pasta at around 30 minutes; it should be al dente to avoid mushiness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover loosely with foil to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this casserole?

Yes, short pasta shapes like rigatoni or rotini work well, but cooking times may vary slightly.

Is it possible to make this recipe ahead of time?

You can assemble the casserole a few hours before baking and keep it refrigerated. Just add a few extra minutes to the baking time if baking from cold.