Dump-and-Bake Chicken Parmesan Casserole – Easy, Cheesy, and Comforting
A no-fuss casserole made with tender chicken, pasta, marinara sauce, and plenty of melted cheese. This dump-and-bake recipe is simple, hearty, and perfect for busy weeknights or family dinners.
Equipment
- 9×13” baking dish
- Aluminum foil
- Measuring cups & spoons
- Mixing bowl (optional)
Ingredients
- 1 lb boneless, skinless chicken (breasts or thighs, cut into bite-sized pieces)
- 3 cups uncooked short pasta (penne, rotini, or ziti)
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups water or broth (to cook pasta)
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tbsp Italian seasoning
- 2 cloves garlic, minced (optional)
- Salt & pepper to taste
- Pro Tip: Use a high-quality marinara sauce—it makes all the difference.
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
- Add Ingredients: In the dish, combine uncooked pasta, chicken, marinara, water/broth, seasoning, and garlic. Mix gently to ensure pasta is submerged.
- Cover & Bake: Cover tightly with foil. Bake 35–40 minutes until pasta is tender and chicken reaches 165°F. Stir halfway if needed.
- Add Cheese: Remove foil. Sprinkle mozzarella and parmesan evenly over the top.
- Final Bake: Return to oven uncovered for 10–15 minutes until bubbly and golden.
- Rest & Serve: Let casserole rest 5–10 minutes before serving. Garnish with parsley or basil.
Notes
- Cut chicken into even pieces for uniform cooking.
- Don’t skip covering with foil—steam ensures pasta cooks evenly.
- Stir halfway if pasta clumps.
- Use freshly shredded cheese for best melt.
- Rest before serving to thicken and set.