Description
This Dump and Bake Chicken Parmesan Casserole is the ultimate easy comfort food. With pasta that cooks right in the sauce, juicy chicken, and a crispy-cheesy topping, it’s the perfect family-friendly dinner for busy nights.
Ingredients
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1½ cups uncooked penne pasta
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2 cups cooked chicken breast, diced or shredded
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2 cups marinara sauce
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1¼ cups water or chicken broth
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1 teaspoon Italian seasoning
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and pepper, to taste
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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½ cup turkey ham or turkey pepperoni (optional)
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½ cup breadcrumbs (for topping)
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1 tablespoon olive oil or melted butter (for topping)
Instructions
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Preheat oven to 425°F (220°C). Grab a 9×13-inch baking dish. No need to grease.
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Add uncooked penne pasta directly into the dish.
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Scatter cooked chicken on top of pasta. Add turkey ham or pepperoni if using.
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In a bowl, mix marinara sauce, water/broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. Pour evenly over pasta and chicken.
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Sprinkle mozzarella and Parmesan over the top.
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In a small bowl, mix breadcrumbs with olive oil or butter. Sprinkle over the casserole.
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Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 minutes until pasta is tender and topping is golden.
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Let rest 5 minutes before serving.
Notes
Use rotisserie chicken for convenience.
Add spinach, mushrooms, or zucchini for a veggie boost.
If using raw chicken, dice small and add—it will cook in the casserole.
Store leftovers in an airtight container up to 3 days, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg