Dump Bake Chicken Parmesan Casserole
This easy dump-and-bake Chicken Parmesan Casserole combines tender chicken, uncooked pasta, marinara sauce, and melted mozzarella into a hearty one-pan family dinner with minimal prep.
Equipment
- large mixing bowl
- 9×13-inch casserole dish
- aluminum foil
- measuring cups
- oven
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups uncooked penne or rotini pasta
- 2 cups marinara sauce
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1/2 tsp Italian seasoning
- salt and pepper, to taste
- 1.5 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs
- 1 tbsp olive oil
- fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Combine shredded rotisserie chicken, uncooked pasta, marinara sauce, chicken broth, minced garlic, and Italian seasoning in a large bowl.
- Spread the mixture evenly in a greased casserole dish, ensuring not to overcrowd the dish.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil, sprinkle with mozzarella and Parmesan cheese, and top with seasoned breadcrumbs.
- Drizzle olive oil over the breadcrumbs and bake uncovered for an additional 10–15 minutes until golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze individual portions for up to 2 months. For extra flavor, add fresh herbs or additional Parmesan cheese before serving.