Amazing Dump-and-Bake Chicken Parmesan Casserole

Okay, so confession time: some nights, the idea of cooking feels like climbing Mount Everest. That’s exactly when this Dump-and-Bake Chicken Parmesan Casserole comes to the rescue! Seriously, you just toss everything into one pan and let the oven do all the hard work. It’s got all the creamy, cheesy, tomato-y goodness of chicken parm, but without any of the fuss. I’ve made this more times than I can count when I’m totally wiped out, and it never fails to impress my family. It’s truly a lifesaver for those chaotic weeknights when you still want something delicious and comforting.

Why You’ll Love This Dump-and-Bake Chicken Parmesan Casserole

This recipe is an absolute game-changer, trust me! Here’s why it’s become a staple in my kitchen:

• Unbeatable Ease: We’re talking minimal prep and just one pan to clean. Seriously, it’s a dream for busy weeknights!
• Incredible Flavor: It packs all the comforting tastes of chicken parmesan – rich marinara, gooey cheese, and tender chicken – without any of the complicated steps.
• Family-Approved: Picky eaters and adults alike adore this. It’s hearty, satisfying, and always a hit at the dinner table.
• Super Speedy: You can have this on the table in just about an hour, from start to finish. Perfect for when hunger strikes fast!

Gather Your Ingredients for Dump-and-Bake Chicken Parmesan Casserole

Alright, let’s get our ingredients together for this super simple dump-and-bake chicken parmesan casserole. It’s honestly amazing how few things you need for such a delicious meal! You’ll want to grab:

• 1.5 pounds boneless, skinless chicken breasts. I usually cut these into about 1-inch pieces so they cook evenly with the pasta.
• 1 jar (24 ounces) of your favorite marinara sauce. Honestly, any good quality jarred sauce works perfectly here.
• 8 ounces of uncooked penne pasta. This is my go-to shape because it holds the sauce so well, but feel free to use ziti or rotini too!
• 1 and a half cups of water. This helps everything cook up nice and tender.
• 1 teaspoon of dried Italian seasoning. It’s got all those classic herbs in one handy spice.
• Half a teaspoon of garlic powder. Because garlic makes everything better, right?
• Half a teaspoon of onion powder. Just adds a little extra depth of flavor.
• Salt and freshly ground black pepper, to your taste. A little seasoning goes a long way!
• 2 cups of shredded mozzarella cheese. This is for that gooey, melty topping we all love.
• Half a cup of grated Parmesan cheese. For that extra salty, nutty kick.
• Fresh parsley, chopped, for garnish if you’re feeling fancy. It just makes it look so pretty!

Ingredient Notes and Substitutions

So, for the marinara sauce, I’ve found that a thicker, richer sauce really shines here, but whatever you have in your pantry will totally work. If you don’t have penne, don’t sweat it! Rotini, farfalle (bow-ties), or even elbow macaroni are great substitutes in this dump and bake chicken parmesan casserole. Just make sure they’re uncooked when you add them. For the cheeses, while mozzarella and Parmesan are classic, you could totally mix in some provolone for extra cheesiness or even a sprinkle of cheddar if that’s what you have on hand. And if you’re not a fan of onion powder, you can skip it, or add a little extra garlic powder if you like things extra garlicky!

How to Prepare Your Dump-and-Bake Chicken Parmesan Casserole

Okay, get ready, because this is where the magic happens and it’s SO easy! First things first, let’s get that oven preheating. You’ll want to set it to 375 degrees Fahrenheit (that’s 190 degrees Celsius for my friends with different ovens!). While that’s warming up, grab your trusty 9×13 inch baking dish. This is pretty much the only pan you’ll need, which is why I love this dump-and-bake chicken parmesan casserole so much.

Now, take your chicken breasts – remember, cut into bite-sized pieces for even cooking – and just lay them out in a single layer at the bottom of the dish. Don’t overthink it, just get them in there! Next, uncork that jar of marinara sauce and pour it all over the chicken. Make sure the chicken is mostly covered. Then, dump in your uncooked penne pasta right on top of the sauce and chicken. It might look like a lot of pasta, but trust me, it cooks down beautifully.

Time for the liquid! Pour in your 1.5 cups of water. This, along with the marinara, is going to cook the pasta and make sure everything stays moist. Now for the flavor boost: sprinkle over that Italian seasoning, garlic powder, and onion powder. Give it a good dash of salt and pepper too. You can really go wild with the seasonings if you like things extra flavorful, just taste as you go! Once everything is in the pan, give it a gentle stir to distribute the seasonings, but don’t go crazy trying to mix it perfectly. The oven will do the rest!

Here’s the crucial part for that dump-and-go magic: you need to cover the dish *tightly* with aluminum foil. This traps all the steam and cooks the pasta and chicken perfectly. Pop that covered dish into your preheated oven and let it work its wonders for about 45 to 50 minutes. You want to make sure that chicken is cooked through and the pasta is nice and tender. Once that time is up, carefully remove the foil – watch out for the steam! – and sprinkle generously with your shredded mozzarella and grated Parmesan cheese. Pop it back into the oven, *uncovered* this time, for another 5 to 10 minutes, or until the cheese is melted, bubbly, and maybe even a little golden. Let it rest for a few minutes before digging in; it helps everything set up.

Step-by-Step Dump-and-Bake Chicken Parmesan Casserole Guide

Let’s recap the easy steps for this amazing dump-and-bake chicken parmesan casserole. First, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and place your cut-up chicken breasts in the bottom. Pour the entire jar of marinara sauce over the chicken, making sure it’s mostly covered. Next, add the 8 ounces of uncooked penne pasta directly into the dish. Pour in 1.5 cups of water, then sprinkle the Italian seasoning, garlic powder, onion powder, salt, and pepper evenly over everything. Give it a quick, gentle stir to combine, but don’t worry about perfection. Cover the dish tightly with aluminum foil to seal in the moisture. Bake this covered for 45-50 minutes. You’re looking for the chicken to be cooked through and the pasta to be tender. Once that’s done, carefully remove the foil. Now, shower the top with the shredded mozzarella and grated Parmesan cheeses. Return the dish to the oven, uncovered this time, for another 5-10 minutes until the cheese is gloriously melted and bubbly. Let it sit for about 5 minutes before serving – it makes it easier to scoop!

Achieving Perfectly Cooked Pasta and Chicken

The key to making sure your pasta and chicken are perfectly cooked in this dump-and-bake chicken parmesan casserole is all about the liquid and the foil cover. The water and marinara sauce create the steam needed to cook the pasta and chicken thoroughly. Make sure your foil is sealed TIGHTLY around the edges of the baking dish. This traps all that steam inside, ensuring the pasta gets tender and the chicken cooks evenly without drying out. It’s like a little steam bath for your dinner!

Tips for the Best Dump-and-Bake Chicken Parmesan Casserole

To really make this dump-and-bake chicken parmesan casserole sing, a few little tricks go a long way! First, don’t skip that resting time after you take it out of the oven. Letting it sit for about 5-10 minutes allows the sauce to thicken up a bit and makes it so much easier to serve without everything falling apart. It’s like magic! Also, when you’re checking for doneness, besides looking for that bubbly cheese, make sure to gently poke around with a fork to check the pasta. You want it tender, not mushy. If it seems a little firm after the initial bake, just add a splash more water before you put the cheese on and bake it a few minutes longer. And for an extra flavor punch, try adding some red pepper flakes with your seasonings if you like a little heat!

Serving Your Easy Family Dinner Casserole

This dump-and-bake chicken parmesan casserole is so hearty and satisfying on its own, but it pairs beautifully with some simple sides to round out your meal. A fresh green salad with a light vinaigrette is always a winner – it cuts through the richness of the cheese and sauce. Some crusty garlic bread is fantastic for soaking up any extra sauce, or you could go with some steamed broccoli or green beans for a bit of green. Honestly, it’s so good, you could even just serve it with a spoon!

Storing and Reheating Your Chicken Bake Casserole Easy

Got leftovers? Lucky you! Once your dump-and-bake chicken parmesan casserole has cooled down, you can store it in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day, I swear! If you need to stash it for longer, just pop that container into the freezer, and it should keep well for about 2-3 months. To reheat, the best way is to pop a portion back into a baking dish, cover it with foil, and warm it in a 350°F (175°C) oven until it’s heated through. You can also microwave individual servings, but the oven method keeps that cheese topping from getting rubbery!

Frequently Asked Questions about Dump-and-Bake Chicken Parmesan Casserole

Got some burning questions about this easy good casserole? I’ve got you covered!

Can I use different pasta shapes in this dump and bake chicken parmesan casserole? Absolutely! While penne is my favorite because it holds sauce so well, feel free to use rotini, farfalle (bow-tie), ziti, or even elbow macaroni. Just make sure you use the same amount (8 ounces) and that it’s uncooked when you add it.

How long does this easy family dinner casserole last? Once cooled, leftovers will keep in an airtight container in the fridge for about 3 to 4 days. It’s one of those meals that actually gets better the next day!

Is this a cheap family casserole to make? Yes! This dump and go casserole dinner is fantastic for budget-friendly meals. Chicken, pasta, and jarred sauce are generally quite affordable, making it a great option for feeding a crowd without breaking the bank. It’s definitely one of my go-to cheap family casseroles.

Can I add vegetables to this easy good casserole? You bet! This recipe is super forgiving. You can easily stir in some fresh spinach during the last 10 minutes of baking (after removing the foil), or add some sliced mushrooms or bell peppers right in with the pasta and sauce. Yum!

Nutritional Information Disclaimer

Just a friendly heads-up about the nutrition info! The numbers you see for this dump-and-bake chicken parmesan casserole are estimates, kind of like a ballpark figure. They can totally change depending on the exact brands you use, how big your chicken pieces are, or even how much cheese you pile on. So, think of them as a helpful guide, not a strict rulebook!

Share Your Experience with Our Dump-and-Bake Chicken Parmesan Casserole

I absolutely LOVE hearing from you all! If you make this super easy dump-and-bake chicken parmesan casserole, please let me know what you think in the comments below. Did your family devour it? Did you add anything special? Feel free to share photos of your delicious creations on social media and tag me – I’d love to see them! You can also find more great recipes on our Pinterest page.

Print