This Dump-and-Bake Chicken Parmesan Casserole has been my go-to for busy weeknights and casual gatherings for years. I discovered this method during a frantic autumn evening when the oven was the only thing that could transform a pile of pantry staples into something comforting and impressive. What started as a shortcut quickly became a favorite because it reliably produces tender pasta, fully cooked diced chicken, and a bubbly, golden topping with almost no babysitting required. The dish tastes like classic chicken parmesan but with a cozy, family-style presentation that makes every serving feel like home. I remember serving this casserole the first time to a small group of friends who arrived late from soccer practice. They expected something simple and were surprised by the depth of flavor — bright tomato, savory chicken, melty mozzarella, and the crisp Panko-Parmesan finish. The textures are what sell it: al dente penne with a saucy center, bite-sized chicken pieces that soak up the marinara, and a crunchy topping that contrasts the soft interior. It is the kind of recipe that brings people to the table and keeps plates coming back for seconds.

Ingredients

• Uncooked penne pasta (16 ounces): Choose a high-quality brand such as Barilla or DeCecco for consistent texture; the pasta cooks directly in the sauce and water, so sturdier shapes like penne hold up best.
• Marinara sauce (3 cups): About one 24-ounce jar; use a flavorful, low-sugar brand or homemade sauce — the sauce provides most of the seasoning, so pick one you like straight from the jar.
• Water (3 cups): Room temperature tap water works fine; it creates the cooking liquid so the pasta becomes tender in the oven without pre-boiling.
• Salt (1 teaspoon): Adds seasoning to the liquid; adjust based on your marinara’s sodium level.
• Ground black pepper (to taste): Freshly ground gives better aroma; start with 1/4 teaspoon and add more if desired.
• Raw chicken breast (1 1/2 pounds), diced: Trim fat and cut into 1/2- to 3/4-inch bite-sized pieces so it cooks through evenly in the baking time.
• Mozzarella cheese (1 to 2 cups shredded): Use whole-milk mozzarella or an Italian blend for best melt and flavor; reserve toward the end of baking so it browns beautifully.
• Parmesan cheese (1/2 cup grated): Freshly grated Parm gives a nutty finish; mix into the Panko topping for extra savory crunch.
• Panko breadcrumbs (1 cup): Panko yields a light, crunchy top; use plain or Italian-seasoned based on preference.
• Fresh herbs (optional): Chopped basil or parsley for garnish brightens the dish and adds a fresh contrast to the baked flavors.

Instructions

Preheat and prepare the baking dish: Preheat the oven to 425 degrees Fahrenheit. Lightly grease a 13-by-9-inch baking dish with nonstick spray or brush with a little olive oil to prevent sticking. Preheating ensures the casserole begins cooking immediately and helps the pasta hydrate evenly. Combine the base ingredients: In the prepared baking dish or a large bowl, add the uncooked penne, 3 cups marinara sauce, 3 cups water, 1 teaspoon salt, and a few grinds of black pepper. Stir in the diced raw chicken so the pieces are distributed throughout the pasta. For added flavor, stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning; these aromatics boost the sauce while the dish bakes. Cover and bake initially: Cover the dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 30 minutes; this initial stage allows the pasta to hydrate and the chicken to cook through gently. You may see some bubbling around the edges — this is expected. Stir and top: After 30 minutes, carefully remove the foil and stir the mixture. The pasta will still be slightly firm and there may be excess liquid; stirring helps redistribute heat and sauce. Evenly sprinkle shredded mozzarella over the top, then combine Panko and grated Parmesan and scatter it across the cheese to create a crunchy crust. Bake uncovered until golden: Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is melted, the topping is golden brown, and the chicken pieces register 165 degrees Fahrenheit on an instant-read thermometer. If you like an extra-crispy top, place under the broiler for 1 to 2 minutes, watching closely to avoid burning. Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This short rest helps the sauce thicken slightly and makes serving easier. Garnish with chopped fresh basil or parsley and serve hot.

Storage Tips

Cool leftovers completely before refrigerating to maintain texture and food safety. Store in an airtight container or cover the casserole dish tightly with plastic wrap; it will keep in the refrigerator for 3 to 4 days. For freezing, portion into individual airtight containers or wrap the whole dish in double layers of aluminum foil and plastic; it will keep up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm in a 350 degrees Fahrenheit oven until heated through, about 15 to 25 minutes, covered to prevent the top from burning. Add a splash of marinara if the mixture seems dry.

Ingredient Substitutions

If you need gluten-free, substitute a 16-ounce package of gluten-free penne and use gluten-free breadcrumbs or crushed cornflakes for the topping. For dairy-free options, swap mozzarella for a dairy-free shredded blend and omit the Parmesan or use a vegan Parmesan alternative. Replace chicken with 1 1/2 pounds of diced cooked sausage or roasted vegetables for a vegetarian twist; if using pre-cooked proteins, reduce the initial bake time to avoid overcooking. You can also switch marinara to a chunky tomato basil sauce for added texture.

Serving Suggestions

Serve this casserole with a crisp green salad dressed in lemon vinaigrette to cut through the richness, and warm garlic bread or simple roasted vegetables. A glass of medium-bodied red wine pairs nicely, while a sparkling water with lemon refreshes the palate for family meals. Garnish with fresh basil leaves or chopped parsley and a light dusting of extra Parmesan for a restaurant-style finish.

Cultural Background

This one-dish approach draws inspiration from Italian-American comfort classics like chicken parmesan and baked pasta casseroles. While traditional Italian cooking often separates elements, Americans adapted those flavors into layered and baked formats perfect for family dining, combining pasta, tomato sauce, proteins, and cheeses into casseroles that travel well and satisfy crowds. The Panko topping adds a contemporary crunch that plays up texture contrasts in home cooking.

Seasonal Adaptations

In summer, stir in roasted tomatoes, zucchini, or summer squash after the initial bake for a seasonal boost. For winter comfort, add wilted spinach and roasted red peppers or swap Italian seasoning for a warm pinch of smoked paprika and oregano. Holiday variations can include chopped cooked ham and a sprinkle of nutmeg in the sauce for an unexpected twist.

Meal Prep Tips

Assemble the casserole a day ahead and refrigerate covered; when ready to serve, bring it to room temperature for 20 minutes and bake according to directions, adding 5 to 10 minutes if still cold. For individual portions, divide into ovenproof ramekins and bake the same way — these are perfect for packed lunches or single-family servings. Label and date frozen portions, and reheat gently to maintain a tender chicken texture.

There is a simple joy in serving a bubbling casserole that looks like effort but feels effortless to make. Share it with family, tweak it as you like, and make it your own — this Dump-and-Bake Chicken Parmesan Casserole is one of those dependable recipes that keeps dinner delicious and uncomplicated.