Dump-and-Bake Chicken Parmesan Casserole

This dump-and-bake chicken Parmesan casserole is a comforting, family-friendly dinner that delivers all the classic Italian flavours with very little effort. Tender chicken, rich tomato sauce, pasta, and melted cheese come together in one dish that bakes itself in the oven. It is beginner-friendly, hearty, and full of savoury, cheesy goodness. From start to finish, it is ready in about 1 hour.

Ingredients

For the casserole base

• 450g boneless, skinless chicken breasts, cut into bite-sized pieces
• 300g dry penne pasta
• 700ml chicken stock
• 1 jar 500g marinara or tomato pasta sauce
• 2 cloves garlic, finely chopped
• 1 tsp dried Italian herbs
• ½ tsp salt
• ½ tsp freshly ground black pepper

For the topping

• 150g grated mozzarella cheese
• 50g grated Parmesan cheese
• 40g breadcrumbs
• 1 tbsp olive oil
• Fresh basil or parsley, to garnish

How to Make Dump-and-Bake Chicken Parmesan Casserole

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly grease a large rectangular baking dish and set it aside.
• Add the base ingredients: Place the uncooked pasta, chicken pieces, chicken stock, marinara sauce, garlic, Italian herbs, salt, and pepper directly into the baking dish.
• Mix well: Stir everything together thoroughly so the pasta is evenly submerged in the liquid and the chicken is well distributed.
• Cover and bake: Cover the dish tightly with foil and bake for 35 minutes. This allows the pasta to cook and the chicken to become tender.
• Add the topping: Remove the foil and stir the casserole gently. Sprinkle the mozzarella and Parmesan evenly over the top. Mix the breadcrumbs with olive oil and scatter over the cheese.
• Finish baking: Return to the oven uncovered and bake for a further 15 to 20 minutes, until the cheese is melted, golden, and bubbling.
• Rest and serve: Remove from the oven and leave to rest for 5 minutes. Garnish with fresh basil or parsley before serving.

Tips

Why is my pasta still firm?

If the pasta is undercooked, add a splash of hot water or stock, cover, and bake for an extra 5 to 10 minutes. Oven temperatures and pasta brands can vary.

How do I stop the casserole drying out?

Make sure the pasta is fully covered with liquid before baking and keep the dish tightly covered during the first bake.

Can I make it extra crispy on top?

For a crispier topping, place the dish under the grill for 2 to 3 minutes at the end. Keep a close eye so it does not burn.

Serving Suggestions

• Serve with a simple green salad and a light vinaigrette
• Add garlic bread or focaccia on the side
• Pair with steamed green beans or roasted broccoli

Storage

Room temperature

Allow the casserole to cool and do not leave it out for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

This casserole freezes well for up to 2 months. Defrost overnight in the fridge and reheat in the oven until piping hot.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 48g
• Protein: 38g
• Fat: 20g
• Saturated fat: 8g
• Sodium: 820mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs