Dump-and-Bake Chicken Parmesan Casserole Recipe

If you’re craving a comforting Italian-American classic but want to skip the fuss, you’ve got to try this Dump-and-Bake Chicken Parmesan Casserole. This beautiful one-dish meal blends tender cooked chicken, perfectly cooked pasta, and rich marinara sauce all topped off with a golden cheesy crust that makes every bite irresistible. The best part? It comes together effortlessly with a mix-and-then-bake method that saves you time but delivers plenty of cozy, home-cooked flavor that warms your heart.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is key to making the magic happen in this Dump-and-Bake Chicken Parmesan Casserole. Each component works in harmony to provide that perfect balance of creaminess, zest, and satisfying texture.

• 1½ cups uncooked rotini pasta: The spiral shape is perfect to hold onto the sauce and cheese for every delicious forkful.
• 2 cups cooked chicken breast, diced or shredded: Pre-cooked chicken adds protein and juicy heartiness without extra prep time.
• 2 cups marinara sauce: Rich tomato flavor forms the saucy base which the pasta bakes right into.
• 1¼ cups water or chicken broth: Keeps the pasta hydrated as it cooks in the oven, adding extra savory depth if you use broth.
• 1 teaspoon Italian seasoning: A fragrant blend of herbs to bring those classic Italian flavors alive.
• ½ teaspoon garlic powder: Infuses the dish with a warm, subtle garlic essence.
• ½ teaspoon onion powder: Adds a mellow, aromatic flavor that complements the garlic beautifully.
• Salt and pepper, to taste: Essential for seasoning and balancing all the elements perfectly.
• 1 cup shredded mozzarella cheese: Melts beautifully for gooey, cheesy layers throughout the casserole.
• ¼ cup grated Parmesan cheese: Offers a sharp, nutty kick that enhances the overall flavor.
• ½ cup turkey ham or turkey pepperoni (optional): Adds an optional savory layer for extra meaty richness.
• ½ cup breadcrumbs (for topping): Creates a crispy, golden crust that makes this casserole so satisfying to bite into.
• 1 tablespoon olive oil or melted butter (for topping): Helps brown the breadcrumbs to a perfect golden finish in the oven.

How to Make Dump-and-Bake Chicken Parmesan Casserole

Step 1: Preheat Your Oven

Start by setting your oven to a hot 425°F (220°C). Grab a 9×13 inch baking dish—there’s no need to grease it because the sauce will keep everything luscious and prevent sticking as it bakes.

Step 2: Layer the Pasta

Pour the uncooked rotini pasta directly into the baking dish. It’s fantastic that this pasta cooks right in the sauce while baking, soaking up all those wonderful flavors as it softens to tender perfection.

Step 3: Add the Chicken and Optional Meats

Scatter the cooked chicken breast evenly over the pasta. This is a great way to use leftovers from a roast or rotisserie chicken. If you want to amp up the flavor, sprinkle turkey ham or turkey pepperoni over the top now—trust me, it adds a lovely savory hit that makes this casserole extra special.

Step 4: Mix and Pour the Sauce

In a separate bowl or right in the baking dish if you want to keep dishes to a minimum, combine the marinara sauce with the water or chicken broth. Stir in the Italian seasoning, garlic powder, onion powder, salt, and pepper to taste. Make sure it’s well-mixed, then pour the sauce mixture evenly over the pasta and chicken, ensuring everything is nicely moistened for even cooking and flavor infusion.

Step 5: Add the Cheeses

Sprinkle the shredded mozzarella along with the grated Parmesan evenly across the top. You want cheese both melted within and resting on the surface so that bubbly, golden finish later will have you swooning.

Step 6: Top with Crunchy Breadcrumbs

In a small bowl, mix the breadcrumbs with olive oil or melted butter. This step is essential—it creates that irresistible crispy blanket on top of the casserole that mimics the crunch of classic Chicken Parmesan dinners.

Step 7: Bake Covered and Then Uncovered

Cover the baking dish tightly with foil and pop it in the oven for 30 minutes. This steam-traps the moisture, allowing the pasta to cook evenly in the sauce. After the initial bake, remove the foil and bake uncovered for an additional 10 to 15 minutes. This lets the top crisp up to a golden, bubbly masterpiece.

Step 8: Cool and Serve

Once out of the oven, give the casserole 5 minutes to rest and set up before serving. This little pause makes it easier to scoop out perfect servings without all the cheesy goodness sliding everywhere.

How to Serve Dump-and-Bake Chicken Parmesan Casserole

Garnishes

Fresh basil leaves, chopped parsley, or a sprinkle of red pepper flakes elevate your casserole’s flavors and presentation. A drizzle of good quality olive oil or a squirt of lemon juice can brighten every bite and add a lovely freshness to the rich dish.

Side Dishes

Since this casserole is hearty and filling on its own, light sides work beautifully. Consider a crisp green salad tossed in vinaigrette or steamed seasonal veggies like green beans or asparagus for contrast. Garlic bread or a warm baguette is perfect if you want to double down on the carb comfort.

Creative Ways to Present

For an extra festive touch, serve the casserole in individual ramekins for personalized portions. You can also sprinkle extra cheese or breadcrumbs on each before baking for a stunning golden finish. Pair with a glass of your favorite Italian wine to truly transport your meal to la dolce vita.

Make Ahead and Storage

Storing Leftovers

After your feast, cool the casserole completely and store leftovers in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, making it a fantastic option for quick lunches or dinners later in the week.

Freezing

This Dump-and-Bake Chicken Parmesan Casserole freezes exceptionally well! Assemble but don’t bake yet, cover tightly with plastic wrap and aluminum foil, and freeze for up to two months. When you’re ready, thaw it overnight in the fridge and add a few extra minutes to your baking time.

Reheating

To reheat, warm single servings in the microwave until piping hot, or pop the whole casserole back in the oven at 350°F (175°C) covered with foil to prevent drying out, then uncovered for a few minutes to refresh the crunchy topping.

FAQs

Can I use a different kind of pasta?

Absolutely! Short pasta shapes like penne, ziti, or fusilli work just as well since they cook evenly in the sauce. Just be sure to adjust the cooking time slightly if you pick a larger or smaller pasta.

Is it okay to use raw chicken instead of cooked?

This recipe is designed for pre-cooked chicken to ensure everything finishes cooking evenly without drying out. Using raw chicken might not cook fully during the bake and could present safety concerns, so it’s best to use cooked chicken for this one.

Can I assemble the casserole in advance?

Definitely! It’s a fantastic make-ahead meal. Simply put it together, cover it tightly, and refrigerate until you’re ready to bake. Just add 5 to 10 minutes to the baking time since the casserole will be cold from the fridge.

Does this casserole freeze well?

Yes, freezing is a great option here. Freeze the unbaked casserole wrapped tightly for up to 2 months. Thaw overnight in the fridge before baking to ensure everything cooks through perfectly.

What if I don’t have breadcrumbs for the topping?

No worries at all! You can substitute crushed crackers, panko, or even crushed cornflakes for a crunchy topping. Just toss them with the olive oil or melted butter to help them brown nicely in the oven.

Final Thoughts

This Dump-and-Bake Chicken Parmesan Casserole truly hits all the marks of a favorite comfort food: simple, cheesy, savory, and full of cozy home-cooked love without a ton of fuss. It’s a perfect weeknight meal that comes together in one dish and fills your kitchen with irresistible aromas before delighting your family or guests. Give this recipe a try—you might just find it becoming your new go-to for satisfying dinners that bring everyone back to the table with smiles and happy plates.

Print