Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish that brings together tender chicken, marinara sauce, gooey melted cheese, and a crispy topping all in one easy pan. It’s perfect if you love all the classic flavors of chicken parmesan but want to skip all the frying and tricky steps. The best part is just tossing everything together and letting the oven do the rest.
I really appreciate how this recipe makes dinner so stress-free. I just layer the chicken with sauce, cheese, and breadcrumbs, then pop it in the oven without any extra fuss. It’s a great weeknight meal when you want something hearty and cheesy but don’t have a lot of time or energy to spend in the kitchen.
I like to serve this casserole with a fresh green salad or some garlic bread to soak up all the sauce. It always feels like a cozy family dinner, and leftovers taste just as good the next day. If you’re a fan of easy comfort food that still brings big flavor, this recipe is a winner every time.
Key Ingredients & Substitutions
Penne Pasta: Penne works well because its shape holds sauce nicely. You can swap with rigatoni, ziti, or even elbow macaroni if that’s what you have.
Cooked Chicken: Use shredded rotisserie chicken for ease or leftover grilled chicken. Ground chicken or turkey can work, but the texture will be different.
Marinara Sauce: A good-quality store-bought sauce is fine here, but homemade marinara adds freshness. Tomato sauce or pizza sauce can substitute if needed.
Cheeses: Mozzarella and Parmesan give that traditional flavor and gooeyness. If you need a dairy-free option, use vegan cheeses. Ricotta adds creaminess, but cottage cheese can be a simple swap.
Breadcrumbs: Italian-style breadcrumbs add crunch and flavor. Plain breadcrumbs mixed with Italian herbs or crushed crackers work well too.
How Do You Make Sure the Pasta Cooks Perfectly in the Casserole?
Since the pasta cooks in the oven with sauce, it’s important to get the moisture and timing right:
- Use enough sauce to cover the pasta well—this keeps it from drying out.
- Cover the dish tightly with foil during most of the bake. This traps steam, gently cooking the pasta.
- Bake uncovered at the end so the top crisps up without drying the pasta inside.
- Rest the casserole a few minutes after baking; this helps the sauce thicken and pasta finish cooking evenly.
These steps ensure tender yet firm pasta and a nicely browned cheesy top every time. I like to check that my sauce fully covers the pasta before baking and adjust with a little extra water or broth if needed.
Equipment You’ll Need
- 9×13 inch baking dish – Perfect size for even cooking and layers everything well.
- Large mixing bowl – Makes it easy to toss pasta, chicken, sauce, and cheese together without mess.
- Measuring cups and spoons – Help you add the right amount of each ingredient for consistent results.
- Aluminum foil – Covers the dish for steaming pasta and keeps everything moist while baking.
- Wooden spoon or spatula – Great for stirring without scratching your bowl or dish.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or meatballs to add a richer flavor and heartier texture.
- Add sautéed mushrooms or spinach for a veggie boost that blends well with the cheesy sauce.
- Use fresh basil or oregano instead of dried Italian seasoning for a bright, fresh herbal touch.
- Stir in crushed red pepper flakes if you like a little heat with your chicken parmesan.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
Main Ingredients:
- 12 oz penne pasta (uncooked)
- 2 cups cooked chicken breast, shredded or diced
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1/2 cup Italian-style breadcrumbs
Seasonings and Garnish:
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
- Cooking spray or olive oil for greasing the baking dish
How Much Time Will You Need?
This casserole takes about 10 minutes to prepare and an additional 40 to 45 minutes to bake. You’ll mix the ingredients, assemble the casserole, then bake covered and uncovered to get a bubbly and golden top. Don’t forget to let it rest for a few minutes before serving to let the flavors meld nicely.
Step-by-Step Instructions:
1. Prepare Your Oven and Dish:
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a little olive oil to keep the casserole from sticking.
2. Mix the Ingredients:
In a large bowl, combine the uncooked penne pasta, cooked chicken pieces, marinara sauce, ricotta cheese, half of the mozzarella, half of the Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stir well until everything is evenly coated with sauce and cheese.
3. Assemble the Casserole:
Spread the pasta mixture evenly into the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top. Finish by sprinkling the Italian-style breadcrumbs evenly across the cheese.
4. Bake Covered:
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. This allows the pasta to cook through and the flavors to meld.
5. Bake Uncovered for a Crispy Top:
Remove the foil and continue baking for another 10 to 15 minutes. This uncovered baking melts the cheese fully and crisps the breadcrumb topping to a golden brown.
6. Rest and Garnish:
Once baked, remove the casserole from the oven and let it rest for 5 minutes. Sprinkle chopped fresh parsley on top to add color and fresh flavor before serving.
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to thaw the chicken completely before mixing it into the casserole. Thaw in the fridge overnight or use the defrost setting on your microwave for quicker thawing.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Use Gluten-Free Pasta and Breadcrumbs?
Yes! Substitute gluten-free pasta and breadcrumbs to make this dish gluten-free. Just make sure to check the cooking time for your pasta as it may vary slightly.