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A golden-brown Chicken Parmesan Casserole in a glass baking dish, topped with melted cheese, breadcrumbs, and fresh parsley.

Dump-and-Bake Chicken Parmesan Casserole

Enjoy a comforting taste of classic Chicken Parmesan without the fuss of frying and layering! This easy casserole brings together tender chicken, pasta, marinara, and cheeses in one baking dish for a truly effortless meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 16 oz penne pasta uncooked
  • 24 oz marinara sauce good quality
  • 1.5 cups chicken broth
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese divided
  • 1/2 cup Panko breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil or parsley for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Aluminum Foil

Method
 

Prepare the Casserole
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In the prepared baking dish, combine the cubed chicken, uncooked penne pasta, marinara sauce, chicken broth, olive oil, garlic powder, dried oregano, salt, and black pepper. Stir thoroughly until all ingredients are well combined and the pasta is fully submerged in the liquid.
  3. Sprinkle 1.5 cups of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese evenly over the mixture in the baking dish.
Bake and Finish
  1. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  2. Remove the baking dish from the oven and carefully remove the foil. Stir the casserole gently to redistribute ingredients and ensure pasta cooks evenly.
  3. Sprinkle the remaining 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and the Panko breadcrumbs evenly over the top of the casserole.
  4. Return the uncovered casserole to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown and crispy. The pasta should be tender and the chicken cooked through (internal temperature 165°F/74°C).
  5. Let the casserole rest for 5-10 minutes before serving to allow the sauce to set. Garnish with fresh basil or parsley, if desired.

Notes

For an extra boost of flavor, you can sauté the chicken briefly before adding it to the casserole, though it's not strictly necessary for this dump-and-bake recipe. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.