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Cheesy baked chicken Parmesan pasta casserole in a baking dish

Dump-and-Bake Chicken Parmesan Casserole

Uncooked penne and chicken baked in marinara, topped with mozzarella and a crispy Parmesan panko crumb.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 440
Ingredients Method Notes

Ingredients
  

Casserole
  • 12 oz penne pasta uncooked
  • 24 oz marinara sauce 1 jar
  • 2 1/4 cups water
  • 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Topping
  • 2 cups low-moisture mozzarella shredded
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup panko breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp fresh basil or parsley chopped

Method
 

  1. Preheat the oven to 425°F (220°C) and grease a deep 9x13-inch baking dish.
  2. Add the penne, marinara, water, chicken, Italian seasoning, garlic powder, salt and pepper to the dish. Stir and press the pasta down so it is fully submerged.
  3. Cover tightly with foil and bake 30 minutes on a baking sheet.
  4. Uncover and stir well. If the pasta is still firm, add 1/4 cup hot water, re-cover and bake 5 minutes more.
  5. Sprinkle with mozzarella. Toss the panko with the Parmesan and olive oil and scatter over the top.
  6. Bake uncovered 12–15 minutes until bubbly and golden. Rest 5–10 minutes and garnish with basil.

Notes

Keep all pasta submerged and the foil tightly sealed. Leftovers keep 4 days refrigerated or 3 months frozen. Nutrition is an estimate.