Dump and Bake Chicken Parmesan Casserole
This Dump and Bake Chicken Parmesan Casserole transforms the beloved, labor-intensive dish into an effortless weeknight miracle that doesn't sacrifice flavor or satisfaction. Simply layer pre-cooked chicken with pasta, sauce, and cheese, then let your oven do the hard work. No breading, no frying, no mess—just delicious, comforting chicken parmesan flavors in a convenient casserole form that's perfect for busy families.
Equipment
- 9x13-inch Baking Dish
- Aluminum Foil
Ingredients
Main Ingredients
- 3 cups cooked chicken breast cubed or shredded (rotisserie chicken works perfectly)
- 1 jar marinara sauce 24 oz, look for varieties with no added sugar
- 2 cups uncooked penne pasta
- 1½ cups water
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp red pepper flakes optional, for heat
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- ½ cup Italian seasoned breadcrumbs
- 2 tbsp fresh basil chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- In your prepared baking dish, stir together the uncooked pasta, marinara sauce, water, Italian seasoning, garlic powder, and red pepper flakes (if using). Mix thoroughly until all pasta is coated with liquid.
- Fold in the cooked chicken, 1 cup of mozzarella cheese, and ¼ cup of Parmesan cheese. Gently stir until ingredients are evenly distributed.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and check that pasta is almost tender. In a small bowl, mix the breadcrumbs with remaining Parmesan cheese. Sprinkle the remaining mozzarella over the casserole, then top with the breadcrumb mixture.
- Return to the oven, uncovered, for 5-10 minutes until cheese is bubbly and topping is golden brown.
- Allow the casserole to rest for 5 minutes before serving. Sprinkle with fresh basil just before serving.
Notes
- Whole wheat or gluten-free pasta can replace regular penne
- Ground turkey or Italian sausage can substitute for chicken
- Cottage cheese or ricotta can replace part of the mozzarella for a creamier texture
- Panko breadcrumbs offer a lighter, crispier topping alternative
- Greek yogurt can be stirred in for added creaminess and protein
- For a healthier version, add 2 cups of chopped vegetables like spinach, bell peppers, or zucchini
- Make ahead: Assemble up to 24 hours before baking and refrigerate, adding 5-7 minutes to baking time
- Ground turkey or Italian sausage can substitute for chicken
- Cottage cheese or ricotta can replace part of the mozzarella for a creamier texture
- Panko breadcrumbs offer a lighter, crispier topping alternative
- Greek yogurt can be stirred in for added creaminess and protein
- For a healthier version, add 2 cups of chopped vegetables like spinach, bell peppers, or zucchini
- Make ahead: Assemble up to 24 hours before baking and refrigerate, adding 5-7 minutes to baking time
Nutrition
Calories: 425kcalCarbohydrates: 38gProtein: 32gFat: 16gSodium: 620mgFiber: 3gSugar: 5g
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