This Dump-and-Bake Chicken Parmesan Casserole is such an easy and delicious way to enjoy all the flavors of classic chicken Parmesan without much fuss. It’s loaded with tender chicken pieces, marinara sauce, melted cheese, and a crispy breadcrumb topping that bakes up beautifully in one dish. The best part is you just toss everything together and let the oven do the work!
I love making this casserole when I want a comforting dinner but don’t feel like doing a lot of prep. It’s a real crowd-pleaser—everyone loves that cheesy, saucy goodness. I usually sprinkle a little extra parmesan cheese on top before baking to get an extra golden crust, which always makes me happy. Plus, the smell that fills the kitchen while it’s baking is so inviting.
My favorite way to serve this is with a simple side salad and some crusty bread to soak up the sauce. It’s also great for leftovers because the flavors deepen overnight. Whenever I make this, it feels like an easy homemade meal that family and friends can all enjoy together without any stress.
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works great because their hollow shapes hold the sauce well. If you want, you can swap for ziti, penne rigate, or even shells for a fun change.
Chicken: I like using cooked chicken breasts for tenderness. Rotisserie chicken is a perfect shortcut if you’re short on time. You can also use thighs for more flavor.
Cheese: Mozzarella gives that melty stretch, and Parmesan adds a nice sharpness. If you’re avoiding Parmesan, Pecorino Romano is a tasty alternative.
Breadcrumbs: Panko breadcrumbs create a crisp topping but regular breadcrumbs are fine too. For extra flavor, mix in some Italian seasoning or garlic powder.
Marinara Sauce: Use your favorite jarred sauce or homemade. For extra depth, consider stirring in a pinch of red pepper flakes or fresh basil.
How Do I Make Sure the Casserole Doesn’t Turn Out Soggy?
Keeping the casserole from getting soggy is all about balancing moisture and baking time. Here are some tips:
- Cook pasta just until al dente, so it doesn’t get mushy in the oven.
- Drain pasta well before mixing it with the sauce and chicken.
- Use a thick marinara sauce; if it’s watery, simmer it down a bit first.
- Don’t overcrowd the dish—spread ingredients evenly so heat circulates well.
- Bake uncovered to let moisture escape and toppings crisp up nicely.
Equipment You’ll Need
- Large pot – to boil the pasta; a big pot helps prevent sticking.
- 9×13-inch baking dish – perfect size for even baking and serving.
- Mixing bowl – to combine pasta, chicken, sauce, and cheese easily.
- Wooden spoon or spatula – for mixing without scratching your bowl or dish.
- Measuring cups and spoons – to get ingredient amounts just right.
Flavor Variations & Add-Ins
- Use Italian sausage instead of chicken for a spicier, richer flavor.
- Add sautéed mushrooms or spinach for extra veggies and a boost of nutrients.
- Mix in fresh basil or oregano for a brighter, herb-forward taste.
- Top with a blend of mozzarella and provolone for extra creamy cheese pull.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni or penne pasta
- 2 cups cooked chicken breasts, shredded or diced
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation, 25-30 minutes for baking, and an additional 5 minutes for resting before serving. Overall, expect around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly to prevent sticking. Bring a large pot of salted water to boil, then cook your pasta until just al dente, following package directions. Drain and set aside.
2. Mix the Main Ingredients:
In a large bowl, combine the cooked pasta, shredded chicken, marinara sauce, minced garlic, Italian seasoning, half of the mozzarella cheese, and half of the Parmesan cheese. Stir everything well so the flavors blend nicely. Taste and add salt and pepper as needed.
3. Assemble the Casserole:
Pour the pasta mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Then, in a small bowl, mix the panko breadcrumbs with olive oil until they are well coated. Sprinkle the breadcrumb mixture on top of the cheese layer to create a nice crust.
4. Bake and Finish:
Bake the casserole uncovered for 25 to 30 minutes, or until the top is golden brown and bubbly. When done, remove from the oven and let it rest for about 5 minutes before serving. Finally, garnish with freshly chopped parsley for a lovely fresh touch.
Serving Suggestion:
Enjoy warm with a simple green salad or crusty garlic bread for a complete and satisfying meal.
Can I Use Frozen Chicken in This Casserole?
Yes! Just be sure to fully thaw the chicken before shredding or dicing it. Thaw it overnight in the fridge or quickly in cold water, then pat dry to prevent extra moisture in the casserole.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole a few hours or even the day before, cover it tightly, and refrigerate. When ready, bake it for the full time or add a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through, adding a splash of marinara if it seems dry.
Can I Substitute Other Cheeses for Mozzarella?
Yes! Provolone or fontina are great melty alternatives. Just avoid cheeses that don’t melt well to keep that gooey, cheesy texture.
