Dump-and-Bake Chicken Parmesan Casserole is a total game-changer when you’re craving that classic cheesy, tomatoey taste but want something easy to throw together. You get tender chicken pieces, marinara sauce, melted cheese, and a little pasta all in one dish—no fancy steps or multiple pots required.
I love this recipe because it’s perfect for busy nights when I don’t have time to fuss in the kitchen, but I still want something comforting and satisfying. I just dump everything into one casserole dish, sprinkle with cheese, and pop it in the oven. It’s hands-off but tastes like I spent hours cooking. Plus, the bubbling cheese on top always makes everyone at the table happy.
My favorite way to serve it is with a simple side salad or some garlic bread to soak up any extra sauce. It’s the kind of meal that fills the house with a warm, inviting smell and leaves everyone asking for seconds. I always keep this recipe handy for when I want a delicious dinner without any stress.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast works best as it stays tender and absorbs the sauce well. Rotisserie chicken is a great shortcut. For a lighter option, try turkey breast or plant-based chicken alternatives.
Pasta: Rigatoni or ziti hold sauce nicely with their shape. Penne or even elbow macaroni can work if you don’t have those. Just keep the pasta uncooked before baking—it will cook in the sauce.
Marinara Sauce: A good-quality marinara sets the flavor, but jarred sauce works fine to save time. You can mix in extra Italian seasoning or garlic for a homemade touch.
Cheeses: Ricotta adds a creamy texture, while mozzarella provides melty goodness. Parmesan gives a salty, nutty note. If you don’t have ricotta, cottage cheese is a suitable substitute. For a twist, try adding provolone or fontina.
How Can I Make Sure the Pasta Cooks Perfectly in the Casserole?
Since you’re baking uncooked pasta in the sauce, it’s important to have enough liquid to cook it fully and keep it soft.
- Use a sauce with enough moisture—4 cups of marinara usually works well.
- Cover the dish tightly with foil during most of the baking time to trap steam and cook the pasta evenly.
- Let the casserole rest for a few minutes after baking to allow the sauce to thicken and the pasta to finish softening.
These steps help achieve perfectly tender pasta without it drying out or becoming mushy.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for layering and baking everything evenly.
- Large mixing bowl – makes stirring all the ingredients together easy and mess-free.
- Aluminum foil – helps trap steam so the pasta cooks fully and stays moist.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Wooden spoon or spatula – great for mixing without scratching your bowl or dish.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or Italian sausage for a heartier, classic twist.
- Add sautéed mushrooms or spinach for extra veggies and earthy flavor.
- Use mozzarella and provolone combo for a meltier, more flavorful cheese topping.
- Stir in red pepper flakes or fresh basil for a little spicy or fresh herbal kick.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 3 cups uncooked rigatoni or ziti pasta
- 4 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 55-60 minutes to bake, including resting time. The pasta cooks right in the sauce while baking, so it’s very hands-off and simple.
Step-by-Step Instructions:
1. Preparing the Mixture:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked chicken, uncooked pasta, marinara sauce, ricotta cheese, garlic powder, Italian seasoning, salt, and black pepper. Stir everything well to make sure all the pasta is coated evenly with the sauce.
2. Assembling the Casserole:
Grease a 9×13-inch casserole dish lightly. Pour in the mixture, spreading it out evenly. Then, sprinkle 1 cup of mozzarella and ½ cup of Parmesan cheese evenly over the top.
3. Baking:
Cover the casserole tightly with aluminum foil. Bake for 40 to 45 minutes, or until the pasta is tender when tested with a fork. Then, remove the foil and sprinkle the remaining mozzarella and Parmesan cheese all over. Return the dish uncovered to the oven and bake for another 10 to 15 minutes until the cheese melts, turns bubbly, and develops golden spots.
4. Serving:
Take the casserole out of the oven and let it rest for 5 minutes to set. Sprinkle freshly chopped parsley on top for a fresh burst of color and flavor before serving.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken before combining it with the other ingredients. Thaw it overnight in the fridge or use the cold water method for faster thawing, then shred or dice as needed.
Can I Substitute Different Pasta?
Absolutely! While rigatoni or ziti are great for holding the sauce, penne, elbow macaroni, or even small shells work well too. Just keep the pasta uncooked before baking so it can absorb the sauce while cooking in the oven.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through. Adding a splash of marinara sauce while reheating helps keep it moist.
Can I Prepare This Casserole Ahead of Time?
Yes! You can assemble the casserole up to a day in advance. Cover tightly and keep it in the fridge. When ready, bake as directed, adding a few extra minutes if the casserole is still cold from the fridge.
