Dump-and-Bake Chicken Parmesan Casserole is the perfect go-to meal when you want something tasty without spending all day in the kitchen. It’s got that classic chicken parmesan flavor with crispy breaded chicken, marinara sauce, gooey melted cheese, and pasta all baked together in one dish. The best part? You just toss everything into the casserole dish and bake—easy cleanup and zero stress.
I love making this recipe on busy weeknights when I want comfort food but don’t have much time. I usually grab store-bought marinara and pre-cooked chicken to speed things up even more, and it still turns out delicious every time. Plus, it’s a crowd-pleaser that everyone loves and asks for again and again.
For an extra touch, I like to sprinkle some fresh basil or parsley on top just before serving to add a little freshness and color. It pairs great with a simple side salad or garlic bread. This casserole feels like a warm hug on a plate and is always welcome at my dinner table.
Key Ingredients & Substitutions
Pasta: Penne or rigatoni hold sauce well, but feel free to swap with ziti, rotini, or even shells. If gluten-free is needed, brown rice or chickpea pasta are excellent substitutes that keep the texture firm.
Breaded Chicken: Using cooked breaded chicken creates that classic crispy layer without extra frying. You can use store-bought chicken tenders, leftover breaded chicken, or even homemade baked chicken for a healthier option.
Marinara Sauce: A good marinara is key to flavor here. Store-bought works fine, but if you prefer, swap with a tomato basil sauce or add fresh garlic and herbs to boost flavor. For a dairy-free dish, check sauce ingredients for cheese or cream.
Cheese: Mozzarella melts beautifully and creates the gooey topping you want. Parmesan adds a salty, nutty punch. For a twist, try adding provolone or fontina, or swap with vegan cheeses if dairy-free.
How Do You Make Sure the Chicken Stays Crispy in This Casserole?
Since the chicken is baked with sauce, you want to keep as much crispiness as possible. Here’s how:
- Use cooked, breaded chicken that’s well coated—it creates a barrier against moisture.
- Don’t mix chicken too much with the sauce to avoid sogginess; gently fold so pieces stay intact.
- Place chicken pieces on top of the pasta and sauce mixture to expose them to heat directly.
- Cover the dish with foil while baking to prevent drying, then remove the foil for the last 10–15 minutes to let cheese melt and chicken crisp up a bit.
These steps help balance juicy chicken inside with a little crisp on the outside, making each bite satisfying.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size to hold all the pasta, chicken, and sauce in one pan for easy baking.
- Large mixing bowl – great for tossing pasta and sauce together without making a mess.
- Wooden spoon or spatula – helps mix ingredients gently and scrape the bowl clean.
- Aluminum foil – useful for covering the casserole while baking to keep moisture in.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage if you want a spicier, meatier flavor.
- Add sautéed mushrooms or spinach into the pasta mixture for extra veggies and texture.
- Use pepper jack or provolone cheese instead of mozzarella for a different cheesy twist.
- Sprinkle red pepper flakes or Italian seasoning on top before baking for an extra flavor kick.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
- 4 cups cooked pasta (penne or rigatoni work well)
- 3 cups cooked breaded chicken pieces (bite-sized)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This casserole takes about 15 minutes of prep time and around 35 minutes of baking time. You’ll mix the cooked pasta, chicken, and sauce together, then bake until the cheese is melty and golden—easy and ready before you know it!
Step-by-Step Instructions:
1. Prep your oven and dish:
Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Mix the pasta and sauce:
In a large bowl, combine the cooked pasta with the marinara sauce. Stir well so that every piece of pasta is nicely coated.
3. Add the chicken:
Gently add the cooked breaded chicken pieces into the pasta mixture. Toss lightly to combine without breaking up the chicken.
4. Assemble the casserole:
Pour the pasta and chicken mixture into your prepared baking dish and spread it evenly. Then sprinkle garlic powder, Italian seasoning, salt, and pepper over the top for flavor.
5. Add the cheese:
Cover the entire casserole evenly with shredded mozzarella and grated Parmesan cheese for that perfect cheesy topping.
6. Bake covered:
Cover the baking dish with aluminum foil and bake for 20 minutes. This helps everything to heat through and keeps it moist.
7. Finish baking uncovered:
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden on top.
8. Let it rest and garnish:
Take the casserole out of the oven and let it rest for 5 minutes – this helps it set and cool slightly for easier serving. Garnish with chopped fresh parsley to add a burst of color and freshness.
Enjoy your comforting, cheesy Dump-and-Bake Chicken Parmesan Casserole! It’s an easy and delicious meal perfect for busy weeknights or anytime you want fuss-free comfort food.
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to thaw the frozen breaded chicken completely before adding it to the pasta mixture. Thaw overnight in the fridge or use the defrost setting on your microwave for quicker prep.
Can I Make This Recipe Ahead of Time?
Definitely! Prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed—just add a few extra minutes to ensure it’s heated through completely.
How Should I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven until warmed through for the best texture and flavor.
Can I Use a Different Type of Pasta?
Absolutely! While penne or rigatoni work best for holding sauce, you can use any pasta shape you like—just make sure it’s cooked al dente so it doesn’t get mushy during baking.
