Dump-and-Bake Chicken Parmesan Casserole is a wonderful, no-fuss dinner that combines tender chicken, tangy marinara sauce, gooey melted cheese, and a crispy breadcrumb topping—all baked together in one dish. It’s like all the best parts of chicken parmesan rolled into a simple, cozy casserole that everyone will love.
I love this recipe because it’s so easy to throw together. You literally just dump the ingredients into your baking dish and pop it in the oven, which means less time prepping and more time relaxing or spending with family. The casserole comes out perfectly bubbly and golden every time, which always feels like a little celebration at the dinner table.
My favorite way to serve this casserole is with a fresh green salad and some crusty bread to soak up all that delicious sauce. It’s the kind of meal that feels special but doesn’t require much effort, making it a total win for busy weeknights or casual weekend dinners. Everyone usually asks for seconds, and I’m always happy to say yes!
Key Ingredients & Substitutions
Chicken: Cooked chicken is the star here. Rotisserie chicken works great for convenience, but leftover roasted chicken or even cooked turkey can be used. Just dice or shred it for easy mixing.
Pasta: Penne or rigatoni holds sauce well and adds nice texture. You can swap in rigatoni, ziti, or even fusilli. Just make sure to cook it al dente so it doesn’t turn mushy in the oven.
Marinara Sauce: Use a good quality jarred sauce or homemade marinara for the best flavor. If you like it spicy, add a pinch of red pepper flakes or use a spicy arrabbiata sauce.
Cheese: Mozzarella gives that gooey melt, and Parmesan adds a nutty depth. For a twist, use provolone cheese or a sprinkle of pecorino romano. For a lighter option, you can reduce cheese amounts slightly.
Panko Breadcrumbs: These create a crisp topping. If you don’t have panko, regular breadcrumbs work fine but won’t be as crunchy. Toss them with olive oil to get a golden finish.
How Do I Make Sure the Casserole Bakes Up Perfectly without Getting Soggy?
Keeping the casserole tasty and not soggy is easier than it sounds with these tips:
- Cook the pasta just until al dente: it should have a bite since it’ll cook more in the oven.
- Don’t overload on sauce; use about 3 cups to keep things moist but not swimming.
- Mix the breadcrumbs with olive oil to help them brown instead of steam.
- Bake uncovered so moisture can escape and topping crisps up.
- Let the casserole rest 5 minutes before serving to let everything set and help avoid runniness.
These steps ensure your casserole is bubbly, cheesy, and nicely textured every time!
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for this casserole and easy to clean.
- Large mixing bowl – to combine all the ingredients smoothly in one place.
- Colander – for draining your pasta well without losing it down the sink.
- Measuring cups and spoons – helps keep cheese, spices, and sauce amounts just right.
- Wooden spoon or spatula – great for stirring the casserole mix without scratching bowls.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ground beef to make it heartier with a different flavor.
- Add sautéed spinach or mushrooms for extra veggies and a boost of color and nutrition.
- Use a mix of mozzarella and cheddar cheese for a sharper, tangier cheesy topping.
- Stir in some red pepper flakes or Italian sausage seasoning to give it a little kick.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken, diced or shredded
- 12 oz pasta (such as penne or rigatoni), cooked al dente
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For Garnishing:
- ¼ cup fresh basil or parsley, chopped (optional)
- ½ cup Panko breadcrumbs
- 2 tablespoons olive oil
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and roughly 25-30 minutes to bake. After baking, allow 5 minutes of resting time before serving. So, plan for a total of around 45 minutes from start to finish—quick and easy for a hearty family meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) and let it warm up while you prepare the casserole ingredients.
2. Mix the Casserole Ingredients:
In a large bowl, combine the cooked pasta and chicken with marinara sauce, 1 ½ cups of mozzarella, ¼ cup Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir well until everything is evenly coated.
3. Assemble the Casserole:
Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. Pour the mixture into the dish and spread it out evenly. Sprinkle the remaining mozzarella and Parmesan evenly on top.
4. Prepare the Topping and Bake:
In a small bowl, toss the Panko breadcrumbs with olive oil so they’re evenly coated. Sprinkle the breadcrumbs over the cheese layer. Bake the casserole uncovered for 25-30 minutes or until bubbly and golden brown on top.
5. Rest and Serve:
Take the casserole out of the oven and let it rest for 5 minutes. Garnish with fresh basil or parsley if you like, then serve warm and enjoy!
Can I Use Rotisserie Chicken Instead of Cooking Chicken from Scratch?
Yes, rotisserie chicken is a perfect shortcut for this recipe! Just shred or dice it and toss it right in with the other ingredients—no need to cook chicken separately.
Can I Freeze the Chicken Parmesan Casserole?
Definitely! Assemble the casserole but don’t bake it. Wrap it tightly and freeze for up to 2 months. When ready, bake it covered at 375°F (190°C) for about 45-55 minutes, then uncover the last 10 minutes to crisp the topping.
What Can I Use if I Don’t Have Panko Breadcrumbs?
Regular breadcrumbs work fine as a substitute, though the topping won’t be quite as crispy. You can also crush some crackers or cornflakes for added crunch if you like.
How Do I Prevent the Casserole from Being Too Saucy?
Make sure to cook the pasta just until al dente and avoid adding too much marinara—3 cups is recommended. Baking uncovered helps excess moisture evaporate, keeping the casserole from getting soggy.
