When you’re craving a comforting Italian dinner but don’t want to spend hours in the kitchen, this dump and bake chicken parmesan casserole is your new best friend. It’s the perfect blend of tender chicken, marinara sauce, and gooey cheese – all layered in one dish and baked to bubbly perfection.
You’ll love how easy it comes together with minimal prep. No breading or frying mess, just dump the ingredients in a casserole dish and bake. It’s a fantastic way to enjoy all the flavors of classic chicken parmesan without the fuss.
Why You’ll Love This Recipe
- Super simple dump-and-bake method saves time and effort.
- Deliciously cheesy and comforting with classic chicken parmesan flavors.
- Ideal for busy weeknights or meal prep for the week.
- Feeds a family of 6 with satisfying portions.
- Customizable with your favorite pasta or extra veggies.
Ingredients
Gather these everyday ingredients to make your chicken parmesan casserole come together quickly and easily.
- 3 cups cooked penne pasta
- 4 cups cooked shredded chicken (rotisserie or homemade)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup ricotta cheese (optional for extra creaminess)
- 1/4 cup chopped fresh basil or 1 tablespoon dried basil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for greasing)
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories: Approximately 450 per serving
How to Make Dump And Bake Chicken Parmesan Casserole
- Preheat your oven to 375°F and lightly grease a 9×13 inch casserole dish with olive oil.
- In a large mixing bowl, combine cooked pasta, shredded chicken, marinara sauce, minced garlic, Italian seasoning, salt, and pepper. Stir gently until everything is evenly coated.
- Spread half of the pasta and chicken mixture evenly in the casserole dish.
- Dollop ricotta cheese evenly over the layer, then sprinkle with half of the mozzarella and Parmesan cheeses, and half of the chopped basil.
- Top with the remaining pasta mixture, then finish with the rest of the mozzarella and Parmesan cheeses.
- Bake uncovered for 25-30 minutes, until the cheese is melted, bubbly, and golden on top.
- Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
- Garnish with extra fresh basil if desired and serve warm.
Tips for the Best Results
- Use rotisserie chicken to save time but shredded cooked chicken works great too.
- Don’t skip the rest time after baking—this helps the casserole set for easier serving.
- For added texture, sprinkle panko breadcrumbs mixed with Parmesan on top before baking.
- Feel free to add veggies like spinach or mushrooms for extra nutrition and flavor.
- Use freshly grated Parmesan for the best authentic taste and melt.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cover the casserole tightly with foil or plastic wrap and freeze for up to 2 months.
When reheating, thaw overnight in the fridge if frozen. Warm individual servings in the microwave or reheat the whole casserole covered with foil in a 350°F oven until heated through, about 20 minutes.
Frequently Asked Questions
Can I use other pasta instead of penne?
Absolutely! Any short pasta like rigatoni, rotini, or ziti works well in this casserole. Just make sure to cook it al dente before mixing.
Is it okay to skip the ricotta cheese?
Yes, ricotta is optional and adds creaminess, but the casserole will still be delicious without it.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole a day ahead, keep it covered in the fridge, and bake it fresh when ready.
How do I make this recipe gluten-free?
Simply use gluten-free pasta and ensure your marinara sauce doesn’t contain gluten. The rest of the ingredients are naturally gluten-free.
