This Dump-and-Bake Chicken Parmesan Casserole became my go-to on nights when time was short but I still wanted something comforting, cheesy, and crowd-pleasing. I first discovered the simplicity of this method when trying to feed hungry teenagers after soccer practice: a single pan, uncooked pasta, jarred marinara, raw chicken, and a topping that crisps up in the oven. The result is a deep-dish, one-pan meal with tender, perfectly cooked pasta and juicy chicken pockets studded throughout a garlicky tomato sauce. It’s the kind of dish that fills the kitchen with warm, nostalgic aromas and invites everyone to linger at the table. What makes this casserole special is how it balances convenience with texture. The pasta cooks directly in the sauce so you don’t need to boil a pot, the chicken pieces stay moist because they bake with the sauce, and the Panko-Parmesan topping gives the finished dish that irresistible golden crunch reminiscent of classic chicken parm. I tend to use a good-quality jarred sauce—Rao’s or Muir Glen are my favorites—but this recipe is forgiving: it works with almost any marinara. For busy evenings, this is the kind of recipe you can assemble in ten minutes and then let the oven do the rest.

Ingredients

• Uncooked penne pasta (16 ounces): Penne holds sauce in its tubes for concentrated flavor; use a quality semolina pasta such as Barilla or De Cecco for best texture when baking.
• Marinara sauce (3 cups / about one 24-ounce jar): Choose a marinara with bright tomato flavor—Rao's, Muir Glen, or a favorite local jarred brand. If your sauce is very thick, stir in a splash of water or chicken stock so the pasta cooks evenly.
• Water (3 cups): Provides cooking liquid for the pasta; if you prefer added flavor, substitute 3 cups low-sodium chicken broth.
• Salt (1 teaspoon) and ground black pepper: Season the cooking liquid; adjust to taste, keeping in mind cheese will add saltiness.
• Raw chicken breast (1½ pounds), diced: Cut into bite-sized pieces for quick, even cooking. Trim excess fat and try to keep pieces uniform (about ¾–1 inch) so the chicken finishes at the same time as the pasta.
• Shredded mozzarella (1–2 cups): Use whole-milk mozzarella for better melt and flavor; an Italian blend works well if you want sharper notes.
• Grated Parmesan (½ cup): Freshly grated Parmigiano-Reggiano gives the best flavor and browning—avoid powdery pre-grated varieties when possible.
• Panko breadcrumbs (1 cup): Provides a light, crunchy topping. For extra flavor, toss the Panko with 1 tablespoon olive oil and ½ teaspoon Italian seasoning before sprinkling.
• Optional herbs for garnish: Fresh chopped basil or parsley brightens the dish when sprinkled on just before serving.

Instructions

Preheat oven & prepare dish: Set the oven to 425°F and lightly grease a 13x9-inch baking dish with nonstick spray or a brush of olive oil. A metal pan helps the edges brown; glass works too but may require an extra 5 minutes of baking. Preheating to 425°F ensures the pasta starts absorbing hot liquid immediately. Combine everything: In the prepared baking dish (or a large bowl if you prefer), add the uncooked penne, pour in 3 cups marinara sauce, add 3 cups water, sprinkle 1 teaspoon salt and a few grinds of black pepper, then scatter the diced chicken evenly. If you like, add 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 tablespoon Italian seasoning for extra depth. Stir gently so the pasta is mostly submerged and chicken is distributed in a single layer. Bake covered: Tightly cover the dish with aluminum foil to trap steam and help the pasta cook through. Bake in the preheated oven for 30 minutes. The steam from the sauce cooks the pasta; a tight cover prevents the sauce from drying out and keeps chicken moist. Uncover & add toppings: After 30 minutes, remove the foil and give the mixture a quick stir. The pasta will likely be al dente and some liquid may remain—this is normal. Sprinkle 1–2 cups shredded mozzarella evenly, then top with the Panko mixture (toss Panko with 1 tablespoon olive oil and the ½ cup grated Parmesan beforehand for best browning). Bake uncovered until golden: Return the dish to the oven and bake uncovered 10–15 minutes more, until the cheese melts and the top is golden and bubbly. Use a thermometer to check chicken reaches 165°F in the thickest pieces. If the top browns too quickly, tent loosely with foil for the final minutes. Rest & serve: Let the casserole rest 5 minutes out of the oven—this helps the sauce thicken slightly and makes portions cleaner to serve. Garnish with chopped basil or parsley and serve hot.

Storage Tips

Allow the casserole to cool to room temperature for no more than 2 hours, then transfer leftovers to an airtight container. Refrigerate for up to 4 days. For freezing, portion into individual containers or freeze the whole dish tightly wrapped in two layers of foil plus a freezer-safe lid; it will keep well for up to 3 months. Reheat refrigerated portions at 350°F for 15–20 minutes, covered with foil, until warm throughout; for frozen portions, thaw overnight and reheat as above. To refresh the crisp topping, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Ingredient Substitutions

If you need to adapt this dish, several swaps work well: use gluten-free penne if avoiding gluten (ensure Panko is also gluten-free or replace with crushed cornflakes); substitute shredded provolone or fontina for mozzarella to change the flavor profile; replace water with low-sodium chicken broth for extra savory depth. For a lighter version, substitute half the chicken breast with cooked, shredded rotisserie chicken and reduce baking time slightly. Vegetarians can swap diced firm tofu or cooked chickpeas and use vegetable broth instead of chicken broth.

Serving Suggestions

Serve slices of the casserole with a crisp green salad—arugula with lemon vinaigrette or a classic Caesar pairs beautifully—and some garlicky roasted vegetables for a balanced plate. A simple crusty baguette or garlic bread is perfect for sopping up extra sauce. For a family-style presentation, place the baking dish in the center of the table and garnish liberally with torn basil leaves and a drizzle of extra-virgin olive oil. Offer crushed red pepper flakes and extra grated Parmesan at the table for customized heat and seasoning.

Seasonal Adaptations

In summer, stir in roasted zucchini, cherry tomatoes, or roasted red peppers to highlight seasonal produce; in winter, add sautéed mushrooms, kale, or caramelized onions for earthier flavors. For holiday or special-occasion meals, replace Panko with a mixture of herb-seasoned breadcrumbs and finely chopped toasted nuts (like almonds) for a festive crust. A splash of dry red wine in the sauce before baking adds warmth and depth for colder months.

Meal Prep Tips

Assemble the casserole in advance: layer uncooked pasta, sauce, water, and diced chicken in the baking dish, cover tightly, and keep refrigerated for up to 24 hours before baking—add an extra 5–10 minutes to the initial covered baking time if chilled. For freezer meal prep, assemble and freeze the uncovered prepared dish, then wrap thoroughly with foil; bake from frozen by adding about 20–25 minutes to the covered baking time, then proceed with toppings and final bake. Label containers with date and reheating instructions for quick weekday dinners.

Success Stories

I served this casserole at a casual family reunion once and a neighbor asked for the recipe before dessert was even served. Another time, I doubled the recipe for a potluck and it left an empty serving dish and several requests for the recipe—people loved that each portion had both chicken and pasta in every scoop. My own trick of adding a little extra Parmesan in the Panko topping came from watching how quickly the crust disappears; guests always ask for "just a little more crunch" after the first bite.

In short, this dish is proof that comforting, delicious meals don't have to be complicated. Whether you're feeding a crowd or looking for a reliable weeknight winner, this casserole offers ease, flavor, and the kind of leftovers that taste even better the next day. Make it your own—add herbs, toss in vegetables, or keep it classic—and enjoy a satisfying, cheesy, golden dinner that brings everyone to the table.