Dump and Bake Chicken Parmesan Casserole
Dump and Bake Chicken Parmesan Casserole made with pasta, chicken, and cheese. A simple oven dinner which saves time and satisfies.
The shortcut in this casserole is the pasta: dry penne cooks in the marinara and water, so there is no separate pot to boil. The chicken is different. It must already be fully cooked before it goes into the baking dish; raw chicken is not a substitute in this method.
This is a two-stage bake rather than a put-everything-in-at-once casserole. A tight foil cover helps the pasta soften first. Once it is nearly tender, the mozzarella, parmesan and oil-coated bread crumbs go on top for the uncovered stage. Holding the topping back keeps it from soaking through while the pasta cooks.
Check the penne when you remove the foil instead of assuming 35 minutes will suit every oven and sauce. If the pasta is still hard and the dish looks dry, use the small splash of hot water described below and continue the covered bake. The finished casserole needs tender pasta and a center temperature of 165°F, followed by a five-minute rest.
Questions you may have about this recipe
Why is this called dump and bake?
The pasta goes into the baking dish uncooked, but this recipe uses chicken that is already fully cooked.
Does the pasta really cook in the oven?
Yes. The sauce and liquid soften the pasta as it bakes.
Can I use cooked chicken?
This recipe requires fully cooked chicken. Do not shorten the bake just because the chicken is cooked; the pasta still needs time to become tender.
Is this freezer friendly?
Yes. Cool promptly in shallow portions, then freeze in suitable containers. Thaw in the refrigerator and reheat covered in the oven to 165°F throughout.
What side dishes work well?
A simple salad or steamed vegetables balance the richness.
What you need to make Dump and Bake Chicken Parmesan Casserole
2 cups uncooked penne pasta
2 cups cooked chicken breast, diced
2 cups marinara sauce
1 cup water
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup seasoned bread crumbs
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
How to make Dump and Bake Chicken Parmesan Casserole
Preheat oven to 375°F.
Add pasta, chicken, marinara sauce, water, garlic powder, Italian seasoning, salt, and pepper to a baking dish. Stir well.
Cover tightly with foil and bake for 35 minutes.
Remove the foil and stir. Check that the pasta is nearly tender. If it is still hard and the mixture looks dry, stir in a small splash of hot water, cover tightly, and continue baking before adding the topping. Sprinkle mozzarella and parmesan evenly over the top.
Mix bread crumbs with olive oil and scatter over the cheese.
Bake uncovered for about 15 minutes, until the pasta is tender, the topping is lightly browned, and the center reaches 165°F on a food thermometer.
Rest for 5 minutes before serving.
Tips
Cover the dish tightly so the pasta cooks evenly.
Stir after the covered baking stage, before adding the cheese and bread crumb topping.
Use a deeper baking dish to prevent spills.
Let the casserole rest before serving so it sets. Use fully cooked chicken, not raw chicken. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout. Thaw frozen portions in the refrigerator before reheating.
Reader reviews
⭐⭐⭐⭐⭐ “This was perfect for a busy night and still felt like comfort food.” Donna H
⭐⭐⭐⭐ “Easy and filling. I added extra cheese and it was a hit.” Mark L
⭐⭐⭐⭐⭐ “My family asked for this again the same week.” Susan P
⭐⭐⭐⭐ “Great flavor and minimal prep. Ideal for weeknights.” Helen R
⭐⭐⭐⭐⭐ “Simple ingredients and reliable results.” Carol M
Printable Recipe
Before you print the recipe, could I ask you a favor? Please consider sharing this recipe on Facebook or pin to a group on Pinterest? This would really help us out. Thank you so much <3
Dump and Bake Chicken Parmesan Casserole
Dump and Bake Chicken Parmesan Casserole with tender pasta, savory chicken, rich sauce, and a crisp topping. An easy oven meal made for busy days.
Ingredients
- 2 cups uncooked penne pasta
- 2 cups cooked chicken breast, diced
- 2 cups marinara sauce
- 1 cup water
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup seasoned bread crumbs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Add pasta, chicken, marinara sauce, water, garlic powder, Italian seasoning, salt, and pepper to a baking dish. Stir well.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and stir. Check that the pasta is nearly tender. If it is still hard and the mixture looks dry, stir in a small splash of hot water, cover tightly, and continue baking before adding the topping. Sprinkle mozzarella and parmesan evenly over the top.
- Mix bread crumbs with olive oil and scatter over the cheese.
- Bake uncovered for about 15 minutes, until the pasta is tender, the topping is lightly browned, and the center reaches 165°F on a food thermometer.
- Rest for 5 minutes before serving.
Notes
Use fully cooked chicken, not raw chicken. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout. Thaw frozen portions in the refrigerator before reheating.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
Crockpot White Russians
Crockpot Meatballs In Onion Gravy
Crockpot Apple Cider
