Dump-and-Bake Chicken Parmesan Casserole is such an easy and comforting dish to make when you want all the classic flavors of chicken parmesan without the fuss. It combines tender chicken, marinara sauce, melted cheese, and a crispy, breadcrumb topping—all baked together in one dish. It’s like the best parts of a chicken parmesan dinner rolled into a simple, no-fuss casserole.
I love this recipe because it’s perfect for busy nights or when you just want something warm and satisfying without standing over the stove. I usually toss everything in the baking dish, pop it in the oven, and then let the timer do the work while I relax or get other things done. The cheesy, bubbly topping always gets everyone excited, and the best part is that it tastes like you spent a lot more time making it than you actually did.
One of my favorite ways to serve this casserole is with a green salad on the side and some garlic bread to soak up any extra sauce. It’s a total crowd-pleaser, whether for a family dinner or when friends drop by unexpectedly. Plus, leftovers make for an easy lunch the next day, which is always a win in my book.
Key Ingredients & Substitutions
Chicken Breast: Cooked chicken is the star here. I like to use leftovers or rotisserie chicken for convenience. You can substitute with cooked turkey or even a plant-based chicken alternative to keep it vegetarian-friendly.
Penne Pasta: Penne holds sauce well, but you can use rigatoni, ziti, or any tubular pasta you have on hand. Just make sure to cook it al dente, as it will bake further in the oven.
Marinara Sauce: Store-bought marinara works fine for this recipe, but homemade sauce adds extra flavor. Use your favorite tomato sauce and adjust seasoning as needed.
Cheeses: Mozzarella and Parmesan are classic here. For a creamier texture, ricotta is optional but a nice addition. If dairy-free, swap mozzarella for vegan cheese options and skip the ricotta.
Breadcrumbs: Using Italian seasoned breadcrumbs gives a nice flavor boost, but plain works too. You can swap butter with olive oil to keep it lighter or use panko for extra crunch.
How Do I Get a Crispy, Golden Topping Without Burning the Cheese?
The key is balancing moisture and heat so the topping crisps up nicely without burning.
- Mix breadcrumbs with melted butter or olive oil to help them brown instead of drying out.
- Sprinkle breadcrumbs evenly over the cheese layer, so cheese melts underneath without exposure to direct oven heat.
- Bake uncovered, keeping an eye during the last 5 minutes. If it browns too fast, loosely cover with foil.
- Allow the casserole to rest for a few minutes after baking. It helps the topping crisp up even more and stops cheese from being too runny.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to layer the pasta and chicken evenly for baking.
- Large pot – for boiling the pasta until just tender.
- Mixing bowl – to combine chicken, pasta, sauce, and seasonings easily without making a mess.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
- Spoon or spatula – to spread the mixture and sprinkle cheese and breadcrumbs evenly.
Flavor Variations & Add-Ins
- Swap cooked chicken for cooked ground beef or Italian sausage for a beefier flavor twist.
- Add sautéed mushrooms or bell peppers for extra veggies and a fresh taste.
- Mix in fresh spinach or kale before baking for a vitamin boost that melts nicely into the sauce.
- Try different cheeses like provolone or fontina for a richer, creamier melt.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, diced or shredded
- 12 oz penne pasta (uncooked)
- 3 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional for creaminess)
Topping:
- ½ cup plain breadcrumbs (Italian seasoned preferred)
- 2 tbsp olive oil or melted butter (for breadcrumbs)
Seasonings & Garnish:
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning or oregano
- Salt and pepper to taste
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 10-12 minutes to boil pasta, and 25-30 minutes baking time. Altogether, plan on about 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pasta:
Preheat your oven to 375°F (190°C). Cook the penne pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
2. Mix the Main Ingredients:
In a large mixing bowl, combine the cooked chicken, cooked pasta, marinara sauce, minced garlic, Italian seasoning, salt, and pepper. Stir well to coat everything with the sauce. If you’re using ricotta cheese, fold it in now to add creaminess.
3. Assemble the Casserole:
Grease a 9×13-inch baking dish and transfer the mixture evenly into it. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
4. Prepare and Add Topping:
In a small bowl, mix the breadcrumbs with olive oil or melted butter until the crumbs are evenly coated. This will help the topping become golden and crispy. Sprinkle the breadcrumb mixture over the cheese layer.
5. Bake and Serve:
Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown. Once done, let the casserole rest for a few minutes. Garnish with fresh parsley or basil before serving. Enjoy warm with a side salad or garlic bread.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure the chicken is fully thawed before using it. The best way to thaw frozen chicken is overnight in the fridge or quickly in cold water. Pat it dry before adding to avoid extra moisture.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a few hours in advance and keep it covered in the fridge. When ready to bake, just add a few extra minutes to the cooking time since it will be chilled.
How Should 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. For the best texture, the oven helps keep the breadcrumb topping crispy.
Can I Use Different Types of Pasta or Cheese?
Definitely! Any tubular pasta like rigatoni or ziti works well. You can also experiment with different cheeses like provolone or fontina for a unique flavor twist.
