Dump and Bake Chicken Parmesan Casserole Recipe is one of those lifesaver meals that you’ll turn to on busy weeknights. Imagine layering tender chicken, savory sauce, cheesy goodness, and pasta all into one pan—no fuss, no standing over the stove, just dump and bake! It’s comfort food made wonderfully simple.
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Why You'll Love This Recipe
This Dump and Bake Chicken Parmesan Casserole Recipe has become my go-to when I want something hearty, cheesy, and fuss-free all at once. I remember the first time I made it after a hectic day—I just layered everything and popped it in the oven without fussing over multiple pans. The result? A bubbly, golden-topped dinner that made everyone happy.
- Effortless prep: You literally dump all ingredients into one dish, saving time and cleanup.
- Comforting flavors: The classic chicken parm flavors—tomato, mozzarella, parmesan—are always crowd-pleasers.
- One-dish wonder: It’s pasta, sauce, cheese, and protein combined, so you’re not juggling multiple pots.
- Family-friendly: Even picky eaters tend to love this recipe, making dinnertime easier.
Ingredients & Why They Work
Each ingredient in this Dump and Bake Chicken Parmesan Casserole Recipe plays a part in creating that perfect balance of flavors and textures. When shopping, I always choose fresh mozzarella for gooey melt, good-quality marinara for that rich tang, and chicken breasts that are fresh and plump—they come together beautifully.
- Boneless, skinless chicken breasts: Easy to slice and tender once baked; versatile and lean.
- Marinara sauce: Use your favorite brand or homemade; adds that iconic tomato base.
- Uncooked pasta (penne or rigatoni works great): Pasta bakes up perfectly al dente inside the casserole.
- Shredded mozzarella cheese: Melts beautifully, giving that classic stretchy cheese pull.
- Grated Parmesan cheese: Adds sharp, nutty undertones that balance richness.
- Garlic powder and Italian seasoning: Simple pantry spices that boost flavor without extra prep.
- Salt & pepper: To taste, essential for seasoning every layer perfectly.
- Water or chicken broth: Helps cook the pasta evenly while baking, keeping everything moist.
Make It Your Way
I love how flexible this Dump and Bake Chicken Parmesan Casserole Recipe is. Feel free to swap chicken breasts for thighs if you like something juicier or even use ground chicken for a different texture. Adding veggies like mushrooms or spinach is another way I sneak in some greens when my family isn’t too keen on salads.
- Variation: One time, I added sautéed bell peppers and onions. It gave the casserole a nice sweetness and depth I didn’t expect but absolutely loved.
- For a lighter twist: Use part-skim mozzarella and reduce the cheese slightly to cut back on calories while keeping that cheesy satisfaction.
- Extra spice: Toss in red pepper flakes or a splash of hot sauce for a kick that wakes up the classic flavors.
- Gluten-free option: Simply swap regular pasta with gluten-free varieties—same baking time, no compromise on taste.
Step-by-Step: How I Make Dump and Bake Chicken Parmesan Casserole Recipe
Step 1: Prep and Layer Like a Pro
First, I preheat the oven to 375°F (190°C) – always crucial to get a hot start for even cooking. Then, in my casserole dish, I layer the uncooked pasta, sprinkle the garlic powder and Italian seasoning evenly over it. Nestle the raw, sliced chicken breasts on top of the pasta—no sautéing needed! Next, pour the marinara sauce all over, followed by a generous splash of water or chicken broth. This helps the pasta cook through without drying out. Lastly, I top the whole thing with shredded mozzarella and sprouts of Parmesan cheese for that golden crust.
Step 2: Bake and Don’t Peek Too Much
Into the oven it goes, uncovered, for 45 minutes to an hour. I try not to open the oven door too often since this steals heat, but around 40 minutes, I check if the chicken is cooked through (165°F internal temp). The cheese should be bubbly and slightly golden – that’s your sign! If you find the top browning too quickly, tent it loosely with foil.
Step 3: Rest, Serve, and Enjoy
After taking it out, I let the casserole rest for 5-10 minutes. This little pause helps the sauce thicken and makes serving easier. Grab a spatula and dig in! You’ll love that melty cheese, tender chicken, and perfectly cooked pasta—simple, satisfying, and all from one dish.
Top Tip
When I first made this Dump and Bake Chicken Parmesan Casserole Recipe, I learned some valuable tips that made all the difference between a good bake and a wow-worthy meal.
- Don’t overfill your dish: Give the casserole room—if it’s too packed, the sauce won’t bubble nicely, and pasta might end up undercooked.
- Use room temperature chicken: It helps it cook evenly alongside the pasta, so you don’t end up with dry edges or underdone centers.
- Cover if cheese browns quickly: Oven temps vary—tenting foil prevents burning but keeps heat in for thorough cooking.
- Let it rest: That short sit time makes slicing neater and helps sauce thicken instead of running off your plate.
How to Serve Dump and Bake Chicken Parmesan Casserole Recipe
Garnishes
I usually finish servings with a sprinkle of fresh chopped basil or parsley for color and brightness. Sometimes, a drizzle of extra virgin olive oil or a crack of black pepper on top adds a nice gourmet touch without extra effort.
Side Dishes
Since this casserole is fairly complete on its own, I like keeping sides light. A crisp green salad dressed with lemon vinaigrette or steamed broccoli complements the richness well. Garlic bread or a baguette is great if you want to soak up any extra sauce.
Creative Ways to Present
For special occasions, I've layered the casserole in individual ramekins for a fun “personal portion” twist. It’s perfect for dinner guests and looks nice on the table. You can also sprinkle panko breadcrumbs mixed with garlic and Parmesan on top before baking for a crunchy crust surprise.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into an airtight container and refrigerate within two hours of baking. It keeps well for 3-4 days, making lunch or a quick dinner a breeze. Just cover tightly to avoid drying out.
Freezing
Freezing works wonderfully too. To prep for the freezer, I assemble everything but hold off on cheese topping—add that fresh when baking to maintain best texture. Thaw overnight in the fridge, then bake covered until heated through and bubbly.
Reheating
For reheating, I pop leftover portions in a 350°F oven covered with foil to retain moisture. Heat for about 20 minutes or until warmed through. Microwave works for speed but may make pasta a bit softer, so the oven is my preferred choice.
Frequently Asked Questions:
Yes, you can use frozen chicken breasts, but I recommend thawing them fully before assembling the casserole to ensure even cooking and the best texture. Using frozen chicken can extend cooking time and affect the overall bake.
Short pasta shapes like penne, rigatoni, or ziti are ideal because they hold up well during baking and mix nicely with the sauce and cheese. Avoid very thin pastas like angel hair since they may overcook and get mushy in the casserole.
Absolutely! Swap out mozzarella and Parmesan for dairy-free cheese substitutes that melt well. There are many plant-based cheeses available now that give great flavor and texture while keeping the dish dairy-free.
The best way is to use an instant-read thermometer; chicken should reach an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest piece to check that it’s no longer pink inside and juices run clear.
Final Thoughts
This Dump and Bake Chicken Parmesan Casserole Recipe holds a special place in my kitchen for good reason—it takes the stress out of dinner and delivers the flavors we all crave. Whenever I’m short on time or just plain tired, it feels like a warm hug in food form. Give it a try and let it become one of your favorites too; I promise it’s so much easier than it looks, and it’s impossible not to love!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Salt
Description
Dump and Bake Chicken Parmesan Casserole is a comforting, easy-to-make oven dinner featuring tender chicken, pasta, marinara sauce, and melty cheese all baked together in one dish. Perfect for busy days, this casserole delivers the classic flavors of Chicken Parmesan with minimal prep and maximum satisfaction.
Ingredients
Main Ingredients
- 2 cups uncooked pasta (penne or rotini)
- 2 cups cooked chicken, shredded or diced
- 3 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ cup water
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare for baking the casserole.
- Cook the aromatics: In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 3 to 5 minutes.
- Combine ingredients: In a large mixing bowl, add the uncooked pasta, cooked chicken, marinara sauce, Italian seasoning, sautéed garlic and onion, water, salt, and pepper. Mix everything together until well incorporated.
- Assemble the casserole: Transfer the mixture into a greased 9x13 inch baking dish. Spread evenly, then sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.
- Bake the casserole: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly and the pasta is tender.
- Serve warm: Let the casserole rest for 5 minutes before serving. This allows the dish to set for easier serving and enhances the flavors.
Notes
- For a lower-fat version, use part-skim mozzarella cheese or reduce the amount of cheese.
- You can substitute cooked rotisserie chicken if short on time.
- Add vegetables like spinach or mushrooms for extra nutrition and flavor.
- If you don’t have marinara sauce, canned crushed tomatoes with Italian seasonings can work as a substitute.
- Make sure to cover the casserole while baking to keep the pasta moist and prevent it from drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
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