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Dump-and-Bake Chicken Parmesan Casserole

A simple and delicious casserole featuring tender chicken, marinara sauce, pasta, and a cheesy topping, all baked in one dish.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. Preheat your oven to 425°F.
  2. Lightly coat a 13x9-inch baking dish with nonstick spray.
  3. In the prepared baking dish, mix together the uncooked penne pasta, marinara sauce, water, salt, pepper, and raw chicken pieces. Stir until well combined.
  4. Cover the baking dish tightly with aluminum foil.
Baking
  1. Bake for 30 minutes.
  2. Remove the foil carefully and stir the mixture gently.
  3. Top with shredded mozzarella cheese, then sprinkle Panko breadcrumbs and grated Parmesan cheese evenly over the top.
  4. Return the uncovered dish to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbling, and the top is golden brown.
Serving
  1. If desired, garnish with fresh chopped herbs, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Can also be frozen for 2-3 months. Thaw overnight in the fridge before reheating.