This Dump-and-Bake Chicken Parmesan Casserole is a simple, comforting dish that combines all the best parts of classic chicken parmesan without all the fuss. Tender chicken pieces, marinara sauce, melted cheese, and pasta all come together in one easy-to-make casserole that bakes up golden and bubbly.
I love how effortless this recipe is—just throw everything into one dish and pop it in the oven. It’s perfect for busy weeknights when I want something tasty but don’t have time to stand over the stove. Plus, it’s a great dish to make ahead and then reheat for a quick meal later in the week.
My favorite way to serve this casserole is with a side of garlic bread and a simple green salad. It makes for a nice, balanced meal that everyone loves. The cheesy, saucy layers always bring a smile to the table, making it one of those go-to comfort foods that feels just right any time you need a little cozy magic.
Key Ingredients & Substitutions
Chicken Breast: Chicken breast works best for tender, lean bites. You can use cooked rotisserie chicken for ease or chicken thighs for extra juiciness. Both bring great flavor!
Penne Pasta: Penne holds sauce well, but you can swap it with rigatoni, ziti, or any pasta you have on hand. Just stick to short pasta for best texture.
Marinara Sauce: Store-bought marinara is convenient and tasty. If you prefer fresh, simmer canned tomatoes with garlic and herbs for a homemade touch. For a low-sodium option, check labels or make your own.
Mozzarella & Parmesan Cheese: Mozzarella melts beautifully and adds creaminess. Parmesan adds a salty kick. You can use part-skim mozzarella for less fat or Pecorino Romano in place of Parmesan for sharper flavor.
Italian Seasoning & Garlic Powder: These spices add classic flavor with minimal effort. Feel free to add a pinch of crushed red pepper flakes if you like a little heat.
How Do You Make Sure the Casserole Is Moist and Not Dry?
It’s easy for baked casseroles to dry out, but a few tips keep everything juicy and delicious:
- Use enough marinara sauce to coat the pasta and chicken well. The sauce keeps it moist during baking.
- Don’t overbake—25 to 30 minutes is usually ideal. The cheese should be bubbly and golden but not brown or crusty.
- Let the casserole rest for 5 minutes after baking. This helps the juices settle and lets the layers firm up, so it serves nicely.
- If you like extra creaminess, you could mix in a little ricotta or shredded mozzarella into the pasta before baking.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Large mixing bowl – to combine pasta, chicken, and sauce easily.
- Measuring cups and spoons – to keep your seasonings and cheese amounts just right.
- Oven mitts – essential for safely handling the hot casserole dish when it comes out of the oven.
- Spatula or large spoon – great for mixing ingredients and serving the casserole cleanly.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage or ground beef for a richer, heartier taste.
- Add sautéed mushrooms or spinach for extra veggies and flavor depth.
- Mix in some fresh basil or oregano for a fresher, herb-forward finish.
- Use provolone or fontina cheese along with mozzarella for a creamier, meltier topping.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
- 3 cups cooked penne pasta
- 2 cups cooked chicken breast, cut into bite-sized pieces
- 3 cups marinara sauce (store-bought or homemade)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
- Olive oil (optional, for greasing the baking dish)
How Much Time Will You Need?
This lovely casserole comes together quickly! You’ll need about 10 minutes to prep everything and 25 to 30 minutes for baking, making it a great weeknight meal that’s ready in under 45 minutes.
Step-by-Step Instructions:
1. Prep the Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so the casserole won’t stick.
2. Mix Ingredients:
In a large bowl, mix the cooked pasta, cooked chicken pieces, and marinara sauce. Sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Stir well so everything is coated evenly.
3. Assemble the Casserole:
Pour the mixture into your prepared baking dish, spreading it out evenly. Sprinkle the mozzarella on top, then add the Parmesan cheese.
4. Bake to Perfection:
Bake uncovered for 25 to 30 minutes until the cheese is melted, bubbly, and golden brown. Keep an eye on it to get just the right amount of cheese meltiness!
5. Serve and Enjoy:
After baking, let the casserole cool for a few minutes. Garnish with fresh basil or parsley for a touch of color and freshness. Serve warm, ideally with garlic bread and a green salad for a complete meal.
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw and cook the chicken before mixing it with the pasta and sauce. Using pre-cooked frozen chicken works well and saves time.
Can I Make This Dump-and-Bake Chicken Parmesan Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the point of baking, cover it tightly with foil, and refrigerate for up to 24 hours. Bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep the cheese melty and delicious.
What Can I Substitute for Penne Pasta?
You can swap penne with other short pasta shapes like rigatoni, ziti, or rotini. Just avoid long strands like spaghetti, as they won’t hold the casserole as well.
