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
1½ cups uncooked penne pasta
2 cups cooked chicken breast, diced or shredded
2 cups marinara sauce
1¼ cups water or chicken broth
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup turkey ham or turkey pepperoni (optional)
½ cup breadcrumbs (for topping)
1 tablespoon olive oil or melted butter (for topping)
Instructions
Preheat oven to 425°F (220°C). Grab a 9×13-inch baking dish. No need to grease.
Add uncooked penne pasta directly into the dish.
Scatter cooked chicken on top of pasta. Add turkey ham or pepperoni if using.
In a bowl, mix marinara sauce, water/broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. Pour evenly over pasta and chicken.
Sprinkle mozzarella and Parmesan over the top.
In a small bowl, mix breadcrumbs with olive oil or butter. Sprinkle over the casserole.
Cover with foil and bake for 30 minutes. Remove foil and bake 10–15 minutes until pasta is tender and topping is golden.
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