Dump-and-Bake Chicken Parmesan Casserole

Square overhead shot of a pan of chicken parmesan casserole.

4.97 from 53 votes

Dump-and-Bake Chicken Parmesan Casserole

This easy one-dish dinner is healthy, easy to prepare, and incredibly family-friendly!

Course Dinner

Cuisine Italian

Keyword chicken parm casserole, chicken parmesan casserole, chicken parmesan casserole with pasta, healthy chicken parmesan, parmesan chicken casserole

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 427kcal

Author Blair Lonergan

Ingredients

1 (24 ounce) jar marinara sauce
3 cups water
1 teaspoon kosher salt
1 teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
Ground black pepper, to taste
1 (16 ounce) package uncooked penne pasta
1 ½ lbs. raw chicken breast, diced into bite-sized pieces
1 cup shredded mozzarella cheese or Italian cheese blend
½ cup grated Parmesan cheese
1 cup Panko breadcrumbs
Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley

Instructions

Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
In the prepared dish, whisk together the marinara sauce, water, salt, Italian seasoning, garlic powder, onion powder, and pepper.
Add the uncooked pasta and the raw chicken. Stir until evenly distributed.
Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.
Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through).
Garnish with fresh herbs, if desired. Serve!

Notes

Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and much of the liquid should be absorbed.
Be careful not to overcook the pasta or it will become mushy.
Add more flavor to the dish by replacing 1/2 cup of the water with red wine.
Add crushed red pepper flakes for a little spicy kick.
If you prefer to start with fully cooked chicken (such as the meat from a store-bought rotisserie chicken), you will need 2-3 cups of diced or shredded cooked chicken. Stir the cooked chicken into the dish after the first 30 minutes, just before you top with the cheese and breadcrumbs.

Nutrition