Dump-and-Bake Chicken Parmesan Casserole
An easy, no-fuss casserole with tender chicken, pasta, marinara, and melted cheese baked to perfection.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner, Casserole, Pasta
- Method: Bake
- Cuisine: Italian-American
Ingredients
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
12 oz (340g) uncooked penne or rotini pasta
3 cups marinara sauce
2 cups chicken broth
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1 cup panko breadcrumbs
2 tbsp melted butter
Fresh basil or parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Add the uncooked pasta, chicken pieces, marinara sauce, chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper to the dish. Stir well to combine.
Cover tightly with foil and bake for 35–40 minutes, or until pasta is tender and chicken is fully cooked.
Remove from oven, uncover, and sprinkle mozzarella and Parmesan cheese evenly over the top.
In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle over the cheese layer.
Return to oven, uncovered, and bake for another 10–12 minutes, or until cheese is melted and topping is golden.
Garnish with fresh basil or parsley before serving.
Notes
Use rotisserie chicken for an even quicker version — just reduce the baking time to 25 minutes before adding cheese and breadcrumbs.
Swap marinara for vodka sauce or roasted garlic sauce for a flavor twist.
Great for meal prep — refrigerate leftovers for up to 3 days or freeze for up to 2 months.
