This Dump-and-Bake Chicken Parmesan Casserole is everything I love about a classic chicken parmesan, but all in one easy dish. It’s got tender chicken, gooey melted cheese, tangy marinara sauce, and a crispy breadcrumb topping that all come together in a cozy casserole. The best part? You just dump everything in a dish and bake—it’s super simple and perfect for busy nights.
I love making this casserole when I want a comforting meal without spending hours in the kitchen. It’s a huge crowd-pleaser, and I’m always surprised how quick it comes together, especially because there’s no fussing with breading the chicken or frying. I like to add a little extra garlic and Italian seasoning to make the flavors pop, but you can customize it however you like. It’s one of those dishes that makes me feel like I’m having a special dinner even on a regular weeknight.
When I serve this casserole, I usually pair it with a simple green salad or some garlic bread—because why not have a little crunch and freshness alongside the cheesy goodness? It’s also great leftover, so I sometimes make a big batch that lasts for a few meals. If you’re looking for an easy, tasty, and satisfying meal that doesn’t require a lot of work, this Dump-and-Bake Chicken Parmesan Casserole will quickly become a favorite in your house too!
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works best for this casserole. I like using rotisserie chicken for convenience, but leftover grilled chicken is a great option too. You can swap with cooked turkey or even plant-based chicken for a vegetarian twist.
Pasta: Penne pasta holds sauce well and offers a nice bite. If you don’t have penne, ziti, rigatoni, or even rotini work nicely. Just use your favorite pasta shape—just cook it until al dente before mixing.
Marinara Sauce: Quality marinara is key since it gives the casserole its classic tomato flavor. Choose one you enjoy, or make your own if you prefer. For a twist, add extra herbs or a pinch of red pepper flakes for some heat.
Cheeses: Mozzarella melts beautifully and creates that gooey texture, while Parmesan adds sharpness and depth. You can add a bit of provolone or fontina if you want more melty cheese flavors. For dairy-free options, use vegan cheese alternatives.
Panko Breadcrumbs: They create the crispy topping, which balances the creamy cheese inside. If you don’t have panko, regular breadcrumbs work but won’t be as crisp. For gluten-free, try gluten-free breadcrumbs or crushed nuts.
How Can I Get a Crispy, Golden Topping Without Overcooking the Casserole?
The crunchy topping makes this casserole extra special, but it’s important to get it right without drying out the inside. Here’s what I do:
- Mix melted butter into the panko breadcrumbs so they crisp up nicely and get a golden color.
- Sprinkle the buttered breadcrumbs evenly over the cheese layer before baking.
- Bake uncovered so steam escapes, allowing the top to brown instead of staying soggy.
- If after baking the topping isn’t browned enough, use the broiler for 1-2 minutes—watch carefully so it doesn’t burn!
Letting the casserole rest 5 minutes after baking helps the sauce thicken and the flavors settle. This way, every bite has a lovely balance of creamy pasta and a crunchy topping.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for even cooking and easy serving.
- Large mixing bowl – great for combining all ingredients without spills.
- Measuring cups and spoons – helps keep the flavors balanced.
- Wooden spoon or spatula – ideal for mixing without damaging your dish.
- Aluminum foil (optional) – useful for covering the casserole if the top browns too fast.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, meatier casserole.
- Add sautéed mushrooms or spinach for extra veggies and depth.
- Mix in some crushed red pepper flakes for a little kick.
- Use fresh basil or oregano in place of parsley for a fresh herb flavor.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
- 3 cups cooked penne pasta (about 8 oz dry)
- 2 cups cooked chicken breast, shredded or chopped
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation time and then 25-30 minutes baking time. So, in under an hour, you’ll have a warm, cheesy, satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Mix the Main Ingredients:
Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked penne pasta, cooked chicken, marinara sauce, 1½ cups mozzarella cheese, Parmesan cheese, Italian seasoning, and garlic powder. Stir everything well so it’s all mixed evenly.
2. Assemble the Casserole:
Grease a 9×13-inch casserole dish and spread the pasta mixture evenly inside. Sprinkle the remaining ½ cup mozzarella cheese over the top.
3. Add the Topping and Bake:
Mix the panko breadcrumbs with the melted butter in a small bowl until the crumbs are coated. Sprinkle this crumb mixture evenly over the cheese layer in the casserole. Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the topping turns golden brown.
4. Serve and Enjoy:
Let the casserole cool for about 5 minutes before serving. Sprinkle with fresh chopped parsley for a pop of color and flavor. Serve warm and enjoy your tasty chicken parmesan casserole!
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen cooked chicken, but make sure it’s fully thawed before mixing into the casserole. Thaw it safely in the fridge overnight or use the defrost setting on your microwave.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the topping step, cover it tightly with foil, and refrigerate for up to 24 hours. When ready, add the breadcrumb topping and bake as directed.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, which helps keep the topping crispy.
Can I Substitute the Pasta with Something Else?
Yes! Any short pasta like ziti, rigatoni, or rotini works well. Just cook it al dente before combining. For a low-carb option, try spiralized zucchini or cauliflower rice, though baking times may vary.
