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.

I chose to make this dish because busy days call for food which feels comforting without asking for extra effort. This casserole lets you layer simple ingredients, slide the dish into the oven, and step away. I enjoy recipes which respect your time and still deliver a meal people look forward to at the table.

What I like most about this recipe is how dependable it feels. The pasta cooks right in the sauce, the chicken stays tender, and the topping turns golden without fuss. It reminds me of the meals I grew up with, filling, warm, and familiar, yet easy enough to make on a weeknight.

When I served this at home, the response was immediate. Quiet plates, second helpings, and requests for leftovers the next day. It became one of those dinners people mention later, the kind which earns its place in regular rotation without any convincing.

Questions you may have about this recipe

Why is this called dump and bake
You add the ingredients straight to the baking dish without cooking them first, then bake until done.

Does the pasta really cook in the oven
Yes. The sauce and liquid soften the pasta as it bakes.

Can I use cooked chicken
Yes. Reduce the bake time slightly if the chicken is already cooked.

Is this freezer friendly
You can freeze it after baking and cooling. Reheat covered in the oven.

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 degrees.

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 foil and stir. Sprinkle mozzarella and parmesan evenly over the top.

Mix bread crumbs with olive oil and scatter over the cheese.

Bake uncovered for 15 minutes until bubbly and lightly browned.

Rest for 5 minutes before serving.

Tips

Cover the dish tightly so the pasta cooks evenly.

Stir halfway through baking for better texture.

Use a deeper baking dish to prevent spills.

Let the casserole rest before serving so it sets.

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

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