This Dump-and-Bake Chicken Parmesan Casserole has been my go-to for busy weeknights since I first threw everything together on a stormy evening when the power blinked and I refused to order takeout. I wanted something that felt indulgent and Italian-inspired but didn't require breading chicken, standing at the stove, or juggling multiple pans. What I discovered was a simple, forgiving method: raw pasta cooks in a bath of marinara and water, the diced chicken steams to tender perfection, and a crunchy breadcrumb-parmesan topping gives that familiar golden finish. The result is cheesy, saucy, and incredibly satisfying — with textures ranging from creamy sauce to slightly crisped topping and tender bite-sized chicken in every forkful.

I love this version because it balances comfort and convenience. It’s the kind of dish that makes the kitchen smell like a trattoria without the fuss. I first made it for friends who were moving into a new home; they raved that it tasted like a homemade classic even though I’d assembled it in under 20 minutes and popped it in the oven while we unloaded boxes. The family requests it regularly now: it’s one of those recipes that lives in rotation because it’s reliable, adaptable, and always disappears from the serving dish.

Ingredients

• Uncooked penne pasta (16 oz): Dry pasta is the backbone of this dish — I use Barilla penne for consistent texture. The pasta absorbs sauce as it bakes so you end up with tender but not mushy noodles.
• Marinara sauce (3 cups / about 24 oz): Choose a robust jarred sauce like Rao’s or a high-quality supermarket brand. A thicker sauce helps coat the pasta; if your sauce is particularly thin, the added water keeps the pasta from sticking while ensuring even cooking.
• Water (3 cups): Adds cooking liquid so the dried pasta can hydrate in the oven. This ratio keeps the final casserole saucy rather than dry.
• Salt (1 teaspoon) and ground black pepper to taste: Simple seasoning that brings out the tomato and chicken flavors. Adjust based on your marinara’s saltiness.
• Raw chicken breast (1 1/2 lbs), diced: Cut into bite-sized pieces for fast, even cooking. Use fresh or thawed chicken and trim excess fat for a leaner casserole.
• Shredded mozzarella (1–2 cups): I recommend 1 1/2 to 2 cups for a gooey top layer; low-moisture mozzarella melts best. An Italian cheese blend also works if you want a sharper flavor.
• Grated Parmesan (1/2 cup): Adds nutty, savory depth. Freshly grated Parm gives better flavor and melts into the breadcrumb topping beautifully.
• Panko breadcrumbs (1 cup): For a pleasant crunch that contrasts with the saucy pasta. Toss with a tablespoon of olive oil if you want extra browning.
• Optional garnish: Fresh chopped basil or parsley brightens the finished dish and adds color.

Instructions

Preheat the oven & prepare the dish: Preheat your oven to 425°F. Lightly grease a 13x9-inch baking dish with nonstick spray or a thin coating of olive oil to prevent sticking and help with cleanup. Using the proper dish size ensures correct liquid-to-pasta ratio; a smaller dish will make the pasta pile up and may require extra sauce. Combine the raw ingredients: In the prepared baking dish (or a large bowl if that’s easier), add the uncooked penne, pour in 3 cups marinara sauce and 3 cups water, add 1 teaspoon salt and several grinds of black pepper, then stir in the diced raw chicken. If you like extra flavor, sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon Italian seasoning over the top. Toss gently to coat everything in sauce so the pasta is evenly distributed. Bake covered: Tightly cover the dish with aluminum foil to trap steam so the pasta can hydrate and cook through. Place on the middle rack and bake for 30 minutes. Resist the urge to peek too often — keeping the foil on preserves consistent oven temperature and steaming action. Uncover and add toppings: After 30 minutes remove the foil and give everything a gentle stir — the pasta will still be slightly firm and there may be some lingering liquid, which is normal. Evenly sprinkle shredded mozzarella, then scatter panko breadcrumbs and grated Parmesan over the top. For extra crunch, drizzle the breadcrumbs with a teaspoon of olive oil. Bake until bubbly and golden: Return the dish to the oven uncovered and bake an additional 10–15 minutes, or until the cheese is melted, the top is golden brown, and the chicken reaches an internal temperature of 165°F. If you like a darker crust, broil for 1–2 minutes — watch closely to avoid burning. Rest and serve: Allow the casserole to rest for 5 minutes after removing from the oven; this helps the sauce thicken slightly, making it easier to serve. Garnish with fresh basil or parsley and serve hot.

Storage Tips

Cool the casserole to room temperature before covering and refrigerating to prevent condensation that can make the topping soggy. Store in an airtight container or cover the baking dish tightly with plastic wrap or foil for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. Reheat refrigerated portions in a 350°F oven, covered, for 15–20 minutes, then uncover to crisp the topping for 5 minutes. For frozen portions, thaw overnight and reheat similarly, or bake from frozen at 350°F for 30–40 minutes until heated through.

Ingredient Substitutions

If you’re avoiding gluten, swap the penne for a gluten-free pasta labeled for boiling and use gluten-free panko. For dairy-free needs, choose a dairy-free shredded cheese alternative and omit the Parmesan or use a vegan substitute; toss the breadcrumbs with olive oil for flavor. You can replace chicken with cooked Italian sausage slices or use diced tofu for a vegetarian version—if using tofu, press it well and brown slightly in a skillet first for texture. If you prefer whole-wheat pasta, it works but may absorb more liquid, so add an extra 1/4 cup water.

Serving Suggestions

Serve this casserole with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or add steamed green beans tossed in garlic butter. A simple garlic bread or toasted focaccia complements the Italian notes and soaks up extra sauce. For a lighter meal, pair with roasted vegetables such as zucchini and bell peppers. Garnish with chopped fresh basil, a drizzle of extra-virgin olive oil, and a grind of black pepper for bright finishing touches.

Cultural Background

While not a traditional Italian dish, this casserole borrows flavors from the classic chicken Parmesan — tomato, mozzarella, and Parmesan — and adapts them into an American-style one-pan bake. The idea of combining pasta, sauce, and toppings into a single casserole reflects mid-century American potluck culture where convenience and crowd feeding shaped many beloved dishes. This version streamlines breading and frying by baking raw protein with pasta for one-step assembly while keeping the essence of cheesy, tomato-forward comfort food.

Seasonal Adaptations

In summer, stir in chopped sun-dried tomatoes and fresh basil, and top with a handful of arugula just before serving. In fall and winter, swap marinara for a roasted red pepper-tomato blend and add roasted mushrooms or caramelized onions for depth. For holiday gatherings, double the recipe and bake in two dishes — one standard and one with an added layer of thinly sliced roasted eggplant to mimic a layered lasagna-style approach for variety.

Meal Prep Tips

Assemble the casserole in the baking dish, cover tightly, and refrigerate up to 24 hours before baking — increase bake time by 5–10 minutes if thoroughly chilled. To pack lunches, portion into individual microwave-safe containers and reheat with a damp paper towel to retain moisture, or reheat in a toaster oven to restore the crumb topping’s crispness. Label containers with the date and include a small packet of fresh basil if serving soon after reheating for the best presentation.

Whether it’s a weeknight staple or a dish you bring to a gathering, this Dump-and-Bake Chicken Parmesan Casserole is designed to be approachable and delicious. Give it a try, make it your own with a favorite cheese or an extra spice, and enjoy the way it brings people to the table.