This Dump-and-Bake Chicken Parmesan Casserole is my favorite weeknight rescue and the kind of dish that shows up at our kitchen table whenever I want comfort without a long evening in front of the stove. I discovered this method during a busy fall season when kids' activities, work deadlines, and a freezing pantry left me craving something hearty but simple. The idea of layering raw pasta and diced chicken in a baking dish, pouring on sauce and water, then letting the oven do the work felt like cheating—but in the best possible way. The result is reliably tender chicken, perfectly cooked pasta, and a bubbling cheese crown that tastes like a warm hug.

What sets this casserole apart is the balance of textures: creamy melted mozzarella, nutty grated Parmesan, and a toasty Panko crust that adds a welcome crunch. The sauce infuses the pasta while the chicken cooks through, so every forkful is a little taste of something homemade without fuss. Over time I tuned small details—dicing the chicken into bite-sized pieces for even cooking, using pre-shredded mozzarella for fast assembly, and adding a light sprinkle of Italian seasoning for aroma. It’s become a rotating favorite in our rotation for casual dinners, potlucks, and nights when I want comfort food that doesn't keep me away from the people I love.

Ingredients

• Penne pasta (1 16-ounce package): Uncooked penne works great because the hollow tubes capture sauce. Buy a quality brand like Barilla or De Cecco for consistent texture; no need to pre-cook.
• Marinara sauce (3 cups / about one 24-ounce jar): A good-quality jarred sauce keeps this easy—look for one with basil and garlic on the label, or use your favorite homemade sauce if you have it.
• Water (3 cups): The liquid hydrates the pasta as it bakes; keep the ratio exact for even cooking.
• Salt (1 teaspoon) & black pepper: Seasoning is simple but essential; if your sauce is low-sodium, taste after baking and adjust.
• Chicken breast (1 1/2 pounds), diced: Small, bite-sized pieces cook evenly with the pasta. Trim excess fat and slice into 1/2-inch cubes so they finish cooking in the allotted time.
• Mozzarella cheese (1–2 cups shredded): Use pre-shredded for speed or shred fresh for stretchier texture. An Italian blend works well if you prefer sharper flavor.
• Parmesan cheese (1/2 cup grated): Freshly grated Parm adds nutty depth—avoid powdered canisters for best flavor.
• Panko breadcrumbs (1 cup): Panko gives a crunchy top; if you like a garlic-parmesan crust, mix in a tablespoon of melted butter and a pinch of dried oregano before sprinkling.
• Fresh herbs (optional): Chopped basil or parsley brightens the finished dish—add after baking to keep color vibrant.

Instructions

Preheat the oven & prepare the pan: Preheat to 425°F. Lightly grease a 13x9-inch baking dish with nonstick spray or a thin coating of olive oil. A metal or glass 9x13 works; metal may brown the bottom a touch more quickly. Lining the dish with a layer of spray ensures easy serving. Combine pasta, sauce, liquid, and seasonings: In the prepared baking dish (or a large bowl for easier mixing), place the uncooked penne. Pour the marinara over the pasta, followed by 3 cups of water. Add 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute sauce and liquid so most pasta is coated—this helps even hydration and prevents dry pockets. Add the chicken: Scatter the diced raw chicken evenly over the pasta and sauce, pressing pieces slightly into the liquid so they’re partially submerged. For more flavor, sprinkle 1/2–1 teaspoon garlic powder and 1 teaspoon Italian seasoning at this stage. These dried aromatics bloom in the hot oven and season the chicken and pasta during baking. Cover and bake: Tightly cover the dish with aluminum foil so steam is trapped during the initial bake. Bake at 425°F for 30 minutes. The high heat rapidly brings the liquid to a simmer and cooks the pasta from its dry state while the chicken cooks through. Don’t peek—keeping the foil tight preserves moisture. Stir and top with cheese & crumbs: After 30 minutes remove the foil and stir gently. The pasta will still be slightly firm and there may be some sauce pooling—that’s expected. Evenly sprinkle 1–2 cups shredded mozzarella, 1/2 cup grated Parmesan, and 1 cup Panko breadcrumbs across the surface. For a golden, seasoned top, toss the Panko with 1 tablespoon melted butter and a pinch of salt before adding. Finish baking uncovered: Return the casserole to the oven uncovered and bake 10–15 minutes more until cheese is melted and bubbly, the Panko is golden, and the chicken registers 165°F with an instant-read thermometer. If the top browns too quickly, slide a sheet of foil loosely over the top for the final minutes. Rest and serve: Let the dish rest 5 minutes after removing from the oven so juices settle and slices hold together. Garnish with chopped basil or parsley and serve hot straight from the pan.

Storage Tips

Cool the casserole to room temperature before storing to prevent condensation. Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerate up to 4 days. For longer storage, divide into single-serving portions in freezer-safe containers and freeze up to 3 months. To reheat refrigerated portions, warm in a 350°F oven covered for 15–20 minutes, uncover for the last 5 minutes to refresh the Panko crust. From frozen, thaw overnight and then reheat as above, or bake from frozen at 375°F covered for 35–50 minutes until heated through.

Ingredient Substitutions

Swap penne for ziti, rigatoni, or rotini—anything tubular or short will work. For a gluten-free version use GF penne and gluten-free Panko. If you want lower carbs, substitute cooked cauliflower florets for half the pasta (adjust liquid slightly) and use almond-based breadcrumbs. Use shredded provolone or fontina instead of mozzarella for a more robust melt, and swap chicken for cooked Italian sausage or shredded rotisserie chicken if you want to skip the raw-to-bake step. Reduce salt if your marinara is high in sodium and add fresh garlic for more aromatic depth.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness, or pair with steamed broccoli for extra color and nutrients. A side of garlic bread or a warm baguette allows guests to scoop up any leftover sauce. For family-style dining, place the casserole in the center of the table with small bowls of chopped basil, crushed red pepper flakes, and extra grated Parmesan so everyone can customize their portion.

Cultural Background

This casserole is an American comfort-food riff inspired by classic Chicken Parmesan—tomato sauce, melted cheese, and a crispy topping. It borrows the essential flavors of the Italian-American favorite but streamlines preparation by combining everything into a single baking vessel. While traditional Chicken Parmesan features breaded cutlets, this version reflects the pragmatic home-cooking ethos: fewer steps, less oil, and an emphasis on uncomplicated, familiar flavors that became staples in mid-20th-century American households.

Seasonal Adaptations

In summer, stir in halved cherry tomatoes and torn basil just before serving for freshness. In fall and winter, add roasted mushrooms or chopped roasted red peppers to deepen flavor. For holiday gatherings, boost the dish with caramelized onions and a sprinkle of smoked paprika in the Panko mix for a warm, festive note. Small tweaks keep the core method but adapt the flavor profile to the season.

Meal Prep Tips

Assemble into small individual foil pans for grab-and-go lunches—cover and refrigerate up to 2 days before baking. If you’re prepping for a week, portion into single-serving containers, refrigerate, and reheat in the microwave or oven. Label each container with reheating instructions (350°F for 15–20 minutes covered) so busy household members can finish them without help. The high-protein, carbohydrate-balanced nature of this dish makes it a solid choice for packing into midday meals.

Everything about this casserole invites customization, so treat the recipe as a blueprint. Whether you’re feeding a family on a weekday or taking a dish to a neighbor, this is one of those dependable, delicious meals that brings people together without requiring a lot of effort. Give it a try, and don’t be surprised if it becomes one of your own go-to dinners.