Dump and Bake Chicken Parmesan Casserole: 3 Simple Steps to Bliss

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If your weeknights are anything like mine—filled with endless “What’s for dinner?” questions, kids’ activities, and the occasional side-eye from a hungry spouse—you’re going to fall head over heels for this Dump and Bake Chicken Parmesan Casserole. It’s cozy, cheesy, and requires almost zero effort (no boiling pasta, no endless pots to scrub). Just layer, bake, and serve. Dinner magic with hardly lifting a finger!

This dish is like that friend who always shows up with a bottle of wine: reliable, comforting, and guaranteed to make the night better. Plus, it’s a brilliant way to use up leftover chicken, making it a total win for busy moms, working professionals, or anyone who loves shortcuts that taste gourmet.

Why You’ll Love This Dump and Bake Chicken Parmesan Casserole

Minimal effort, maximum flavor. No stovetop pasta boiling required—the oven does the heavy lifting.
Family-friendly. Even picky eaters will be too distracted by gooey cheese and crispy topping to complain.
Versatile. Add turkey ham, pepperoni, or sneak in some veggies for extra goodness.
Perfect for leftovers. Whether it’s last night’s rotisserie chicken or meal-prep chicken breasts, they’ll shine in this dish.

Ingredients You’ll Need

Here’s everything that goes into this weeknight lifesaver:

1½ cups uncooked Penne pasta
2 cups cooked chicken breast, diced or shredded (rotisserie chicken is your BFF here)
2 cups marinara sauce
1¼ cups water or chicken broth
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup turkey ham or turkey pepperoni (optional, but adds great flavor)
½ cup breadcrumbs (for topping)
1 tablespoon olive oil or melted butter (for topping)

How To Make Dump and Bake Chicken Parmesan Casserole

1. Preheat Your Oven

Set your oven to 425°F (220°C). Grab a 9×13-inch baking dish. No greasing needed—this recipe is all about fewer dishes.

2. Layer It All In

Scatter the uncooked penne pasta straight into the dish. Yep, it cooks right in the sauce (kitchen sorcery at its finest).

3. Add the Chicken

Toss your cooked chicken on top of the pasta. Got some turkey ham or pepperoni? Sprinkle that in now—it’s like a little surprise bite of savory goodness.

4. Mix the Sauce

In a bowl (or right in the dish if you’re a rebel against dirty dishes), stir together marinara sauce, water or broth, Italian seasoning, garlic powder, onion powder, salt, and pepper. Pour it evenly over the pasta and chicken.

5. Cheese, Please

Layer on the shredded mozzarella and Parmesan. Some of it will sink into the pasta, and some will stay on top—hello, golden bubbly goodness!

6. Add the Crunch

Mix breadcrumbs with olive oil or butter. Sprinkle them on top like fairy dust for that crispy Chicken Parm texture.

7. Bake and Relax

Cover the dish with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until pasta is tender and the top is golden-brown.

8. Cool and Serve

Let it rest 5 minutes before serving. This gives the casserole time to “set,” making slices neater (and saving your tongue from a cheese burn).

Cooking Tips & Tricks

Rotini works best because the spirals grab all that sauce, but penne or ziti will do the job, too.
Breadcrumbs are optional, but trust me, they make it taste just like classic Chicken Parmesan.
Add veggies, sneakily. Spinach, mushrooms, or even zucchini blend beautifully into this casserole without taking over.

Confession: the first time I made this dish, I doubled the cheese because my kids are convinced mozzarella is its own food group. Guess what? Nobody complained.

Dump and Bake Chicken Parmesan Casserole with rigatoni pasta, marinara, melted mozzarella, and fresh herbs in a white baking dish. — This golden and cheesy Dump and Bake Chicken Parmesan Casserole is the ultimate comfort food for busy weeknights.

FAQs About Dump and Bake Chicken Parmesan Casserole

Can I make this ahead of time?

Yes! Assemble everything up to the breadcrumb step, cover, and refrigerate. Just add 5–10 minutes of bake time when you’re ready.

What if I don’t have cooked chicken?

No problem. Dice raw chicken into small chunks and add it in—the oven will cook it through while the pasta bakes.

Can I store leftovers?

Absolutely. Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave (a splash of broth will keep it from drying out).

Can I freeze this casserole?

Yes! Bake it fully, let it cool, then wrap tightly. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

A Comforting Ending

This Dump and Bake Chicken Parmesan Casserole is proof that dinner doesn’t need to be complicated to be downright delicious. It’s warm, cheesy, and satisfying—the kind of meal that makes everyone at the table happy (and gets you out of the kitchen faster). So next time you’re juggling too many things at once, remember: sometimes all you need is one dish, one oven, and a little sprinkle of cheese magic.

More Cozy Chicken Recipes You’ll Love

If this Dump and Bake Chicken Parmesan Casserole has won your heart (and belly), you’ll want to keep the comfort-food train rolling. Here are a few more reader favorites to bookmark for busy weeknights:

Try another cheesy, hands-off classic with this creamy and hearty Spinach Artichoke Chicken Bake.
For a skillet dinner packed with autumn vibes, you’ll adore the savory flavors in this Autumn Harvest Chicken Skillet.
Craving something warm and spoon-worthy? Cozy up with a bowl of Chicken Pot Pie Soup—it’s like comfort in a bowl.
If casseroles are your jam, don’t miss this extra-creamy Chicken Wild Rice Casserole that’s just as easy and family-approved.