We all love Chicken Parmesan, right? That glorious layering of crispy chicken, rich tomato sauce, and pools of melted cheese—it’s the definition of comfort food. But let’s be real: the actual process? Dredging chicken, frying it in oil, boiling the pasta separately… it eats up an entire evening! When I first started Sena Recipes, it was because I needed those big, cozy flavors without the mess. That’s exactly why I perfected this Dump-and-Bake Chicken Parmesan Casserole. Seriously, this one-dish wonder lets you skip the stovetop entirely. I just toss the raw chicken, pasta, and sauce right into the dish, cover it up, and trust the oven to do the hard work for me. It’s the easiest, most flavorful dinner shortcut I have!
Why This Dump-and-Bake Chicken Parmesan Casserole Saves Weeknights
When I look at this recipe, I see back my own hectic after-work schedule! It’s designed to solve the biggest headache of making Chicken Parm. We’re cutting out every single step that requires you to stand over a hot stove or pull out three different pans. If you’re looking for easy family dinner recipes that actually taste like you spent hours on them, this is it. This Dump-and-Bake Chicken Parmesan Casserole is pure efficiency!
- No need to boil water or fiddle with pasta timing.
- The chicken cooks perfectly right in the sauce—no frying required!
- Seriously, you just stir, cover, and bake.
Effortless Prep for Your Dump-and-Bake Chicken Parmesan Casserole
Isn’t standing over a breading station the absolute worst? You end up with flour dust everywhere! With this recipe, we skip that entirely. We are not coating the chicken, we aren’t frying it, and we aren’t pre-cooking anything. You just cube your raw chicken, toss it straight into the dish with the pasta and marinara, and let the oven handle the rest. That’s the beauty of the Dump-and-Bake Chicken Parmesan Casserole—the prep time is honestly just ten minutes!
One-Dish Cleanup
This is my favorite part, hands down. Forget scrubbing sticky pasta pots or greasy frying pans. Since everything cooks together in that one 9×13 dish, cleanup is a breeze! Typically, I just soak the casserole dish briefly while we eat, and the baked-on cheese comes right off. It makes getting the kids to bed so much faster when you don’t have a mountain of dishes staring you down.
Essential Ingredients for Your Dump-and-Bake Chicken Parmesan Casserole
Okay, let’s talk about what you need to gather. Since this is a dump-and-bake situation, the accuracy of your ingredients matters a ton because they are cooking all at once. There’s no hiding anything here! We need the right ratios so the pasta doesn’t turn into a brick and the chicken cooks completely through. Getting these staples together means you are 90% done with your amazing Dump-and-Bake Chicken Parmesan Casserole.
- One 16-ounce package of uncooked penne pasta—this shape holds the sauce beautifully.
- Three cups of your favorite marinara sauce—don’t skimp here!
- Three cups of water; yes, water, trust me on this!
- Salt and black pepper to taste—start conservative, you can always add more later.
- About 1.5 pounds of raw chicken, cubed into nice bite-sized pieces.
- One to two cups of shredded mozzarella or an Italian cheese blend for that perfect stretch.
- Half a cup of grated Parmesan cheese for that salty finish.
- One cup of Panko breadcrumbs for the crunchy topping.
Ingredient Clarity and Preparation Notes
For this to work its magic, you need to treat your ingredients the right way before they go into the dish. Make sure that penne pasta is exactly 16 ounces—it’s measured to soak up the specific amount of liquid we use. And listen, that chicken needs to be about 1.5 lbs. raw chicken, diced into bite-sized pieces. If the pieces are too big, they might not cook fully in the time allocated, which is scary! Don’t forget the optional garnish! A little sprinkle of fresh chopped herbs like fresh basil or parsley right before serving really brightens up the whole casserole.
Step-by-Step Instructions for the Dump-and-Bake Chicken Parmesan Casserole
This is where the magic truly happens, and I promise, it’s incredibly streamlined. The main goal when making this Dump-and-Bake Chicken Parmesan Casserole is to let the steam do the work on the pasta and the raw chicken. We are hitting a high temperature first to get things bubbling, then reducing the heat slightly by uncovering it for that beautiful golden crust. It’s efficient, it’s easy, and if you follow these quick steps, you’ll have an amazing Italian-American dinner on the table in under an hour! If you want to see some of my other super-easy recipes that require minimal hands-on time, check out my easy banana chocolate chip muffins!
First Bake Phase: Cooking the Raw Chicken and Pasta in the Dump-and-Bake Chicken Parmesan Casserole
First things first, crank that oven up to 425°F. Grab your 13×9 baking dish and give it a quick spray. Now, dump in everything but the cheese and breadcrumbs: the uncooked penne, marinara, water, salt, pepper, and your diced raw chicken. Stir it all up so the pasta is submerged. Cover that dish TIGHTLY with foil—this trap is key to cooking everything through! Bake covered for exactly 30 minutes. This part ensures your chicken is safe and the pasta absorbs the liquid as it cooks perfectly for this Dump-and-Bake Chicken Parmesan Casserole.
Finishing Touches and Achieving Golden Perfection
When those 30 minutes are up, carefully pull out the dish. Take the foil off—watch out for steam! You absolutely need to uncover the dish and stir everything around. I know it looks strange, but the pasta will still feel a little firm, and there will be liquid left; that’s totally normal! Now, spread that mozzarella right over the top, sprinkle on the Panko breadcrumbs, and top with your grated Parmesan. Pop it back uncovered for about 10 to 15 more minutes. You are done when that cheese is melting into a gorgeous, bubbly, golden brown layer and the chicken is cooked through. Seriously, just look at that result!
Expert Tips for the Best Dump-and-Bake Chicken Parmesan Casserole Results
Even though this recipe is simple, a few little secrets can take your Dump-and-Bake Chicken Parmesan Casserole from “good” to “Why aren’t I making this every night?” When I’m feeling bold, I love tinkering with the initial liquid mixture because that’s where all the interior flavor is established. Don’t hesitate to mix things up a bit in that first stage, provided your liquid-to-pasta ratio stays mostly the same.
Ingredient Swaps for Your Chicken Casserole Dinners
If you’re rushing, you *can* technically use pre-cooked chicken—just toss it in during Step 5 when you add the mozzarella, otherwise, it might dry out. I’ve also had great luck using rotini instead of penne if that’s what I have on hand for these Chicken Casserole Dinners. If you want to sneak in a whole-wheat option for a slightly healthier casserole, go for it, but you might need an extra quarter cup of water because those whole grains suck up moisture faster. For a spicy kick, which I highly recommend, stir in just a pinch of crushed red pepper flakes when you add the marinara.
If you ever want to see how I incorporate Parmesan in a totally different way, you should check out my recipe for garlic Parmesan chicken meatloaves. That savory element is key!
Storage and Reheating for Your Dump-and-Bake Chicken Parmesan Casserole
The best part about a hearty casserole like this is that it tastes amazing the next day, too! If you have leftovers from your Dump-and-Bake Chicken Parmesan Casserole, cover the dish tightly with a lid or plastic wrap—or scoop any extras into an airtight container. It should stay good in the fridge for about three days.
When you’re ready for round two, I highly recommend reheating it in the oven if you have time. Just put a scoop into an oven-safe dish, add just a tiny drizzle of water or extra sauce near the edges (to combat dryness!), cover it loosely with foil, and heat at 350°F until warm throughout. If you’re in a major rush, the microwave works, but don’t blast it! Microwave in short bursts and stir halfway through so the cheese warms evenly without getting weirdly rubbery. For more comforting classics that reheat well, you should look at my chicken and dumplings recipe!
Making This a Quick Chicken Casserole: Make-Ahead and Meal Prep
I know how hectic things get, so I absolutely love recipes that let me get ahead of the game. This Dump-and-Bake Chicken Parmesan Casserole is fantastic for meal prep because the raw chicken and uncooked pasta need that resting time anyway! You can assemble the entire thing—all the ingredients mixed together in the baking dish—cover it tightly with foil, and stick it in the fridge. It’s perfect for prepping on Sunday for Tuesday’s dinner.
If you do this, just make sure it rests for no more than 24 hours before baking. When you’re ready to cook, you might need to add just 5 extra minutes to that initial covered baking time since the ingredients will be cold going into the oven. If you’re looking for other great ideas to get ahead, I highly recommend checking out my tips for overnight pancake tray bake meal prep. It’s all about taking the pressure off those busy weeknights!
Frequently Asked Questions About Easy Casserole Dishes
I always get so many questions when people first try this game-changer! Since this is one of those truly magical Easy Casserole Dishes that does all the heavy lifting, people naturally wonder how flexible the recipe is. Honestly, I’m happy to answer anything because I want you to have success making it the first time. These are some of the best quick tips I’ve gathered from readers.
Can I use chicken breasts instead of diced raw chicken in this Dump-and-Bake Chicken Parmesan Casserole?
Yes, you totally can use whole chicken breasts! If you prefer those nice big chunks of chicken in your casserole, swap out the diced chicken for two whole, boneless, skinless chicken breasts. You’ll want to lay them right on top of the pasta mixture before you cover it with foil. Because they are thicker, you may need to add an extra 5 to 7 minutes to that initial covered baking time just to ensure they are cooked through before you add the cheese topping. Keep checking that internal temperature!
What are good side dishes for Chicken Casseroles For Dinner?
Because this recipe is so rich and cozy—hello, melted mozzarella!—it pairs best with something light and fresh on the side. I always gravitate toward a simple, crisp green salad dressed with a bright vinaigrette. If you want a cooked vegetable, quick-steamed broccoli or roasted asparagus tossed with a little lemon juice works wonders. These sides balance out the richness perfectly when serving up these Chicken Casseroles For Dinner.
If you’re looking for another comforting but slightly different Italian-inspired meal, you absolutely have to check out my Philly Cheesesteak Pasta. It’s another big, satisfying meal that requires only one pan!
Nutritional Estimates for Your Chicken Breast Casserole
I know some of you lovely bakers are tracking macros or just curious about what’s in a big slice of comfort food goodness. Here is the breakdown for this amazing, easy casserole. Remember, these numbers are just a general guide—my way of giving you the best starting point!
Because we are cooking raw chicken and pasta all together, and we aren’t frying anything, this comes out looking surprisingly good for a hearty Italian dinner. However, every brand of marinara and mozzarella is different, so there will naturally be some variation. When I calculated this recipe for 6 servings, I factored in regular mozzarella, not light. If you’re aiming for a healthier casserole recipes vibe, using low-sodium sauce and part-skim cheese will definitely shift these numbers down on the sodium and fat!
Here are the general estimates per serving:
- Calories: 550
- Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Cholesterol: 110mg
- Sodium: 850mg
- Carbohydrates: 55g
- Fiber: 4g
- Sugar: 8g
- Protein: 42g
I always tell people that for recipes like this featuring excellent protein from the chicken, the high protein count really helps keep you feeling full and satisfied well past dinner time! That’s the payoff for using those great quality chicken breast dinner ideas!
Share Your Experience Making the Dump-and-Bake Chicken Parmesan Casserole
I truly hope this recipe brings a little bit of that easy, cozy comfort into your busy week! Have you tried my Dump-and-Bake Chicken Parmesan Casserole yet? I would absolutely love to know how it went. Please leave a rating based on your experience, and if you switched up the seasoning or used a different type of pasta, tell us about it in the comments below! Connecting with you all is why I started Sena Recipes, so head over to my About Us page if you want to read more about the Sena community. Happy cooking!
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Dump-and-Bake Chicken Parmesan Casserole
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make classic Chicken Parmesan flavors with minimal effort using this one-dish, dump-and-bake casserole recipe. Everything cooks together, including the raw chicken and pasta.
Ingredients
- 1 (16 ounce) package uncooked penne pasta
- 3 cups marinara sauce
- 3 cups water
- 1 teaspoon salt
- Ground black pepper, to taste
- 1.5 lbs. raw chicken , diced into bite-sized pieces
- 1–2 cups shredded mozzarella cheese or Italian cheese blend
- 0.5 cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley
Instructions
- Preheat your oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared baking dish, stir together the uncooked pasta, marinara sauce, water, salt, pepper, and raw chicken.
- Transfer the mixture to the prepared baking dish if you mixed it in a separate bowl. Cover the dish tightly with aluminum foil to keep moisture in.
- Bake the covered dish for 30 minutes.
- Uncover the dish and stir the contents well. The pasta will still be firm and liquid will remain; this is expected.
- Spread the mozzarella cheese over the top. Sprinkle with breadcrumbs and Parmesan cheese.
- Bake uncovered for 10-15 more minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is cooked through.
- Garnish with fresh herbs, if you choose. Serve the casserole.
Notes
- For added flavor, consider adding red wine, garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes to the initial mixture.
- Covering the dish tightly during the first bake period is important so the pasta absorbs the liquid as it cooks.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 850
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 42
- Cholesterol: 110
Keywords: dump and bake chicken parmesan casserole, easy chicken parmesan casserole, one dish chicken parmesan, baked chicken parmesan casserole, quick chicken casserole, chicken dinner ideas, easy casserole dishes