Dump-and-Bake Chicken Parmesan Casserole
This Dump-and-Bake Chicken Parmesan Casserole is your new go-to dinner for busy nights!
With just a few simple ingredients, you can enjoy all the cheesy, savory goodness of chicken parmesan without the fuss.
Best of all, it’s a one-pan dish that’s baked to perfection in under an hour.
Your family will love the comforting flavors, and you’ll love how easy it is to make!
Why You’ll Love This Recipe
- Perfect for busy weeknights. Everything comes together in one baking dish with minimal prep and no need to boil the pasta first.
- Creamy, cheesy, and comforting. Every bite is loaded with tender chicken, perfectly cooked pasta, and plenty of melty cheese.
- Easy pantry ingredients. You’ll only need simple, everyday ingredients that are easy to find and budget-friendly.
- Minimal cleanup. Since everything bakes in one pan, you’ll spend less time washing dishes and more time enjoying dinner.
- Great for feeding a crowd. This hearty casserole makes enough to satisfy the whole family and is just as delicious the next day.
For Chicken Parmesan Casserole
- Uncooked Penne Pasta – This will form the base of the casserole and cook in the sauce while baking.
- Salt & Pepper – For seasoning and bringing out all the flavors.
- Raw Chicken Breast – Cut into bite-sized pieces for tender, juicy chunks throughout the casserole.
- Cheddar Cheese – Adds a richer, creamier casserole flavor.
- Parmesan Cheese – For a rich, savory finish and added flavor.
- Panko Breadcrumbs – Creates a crunchy topping to contrast the creamy sauce.
- Fresh Herbs (Optional) – Add fresh basil or parsley for a pop of color and flavor.
- Cream of Chicken Soup – Creates the rich, creamy base of the casserole.
- Sour Cream – Adds extra creaminess and tang.
- Milk – Thins the sauce so the pasta can cook properly.
For Extra Flavor (Optional)
- Garlic Powder & Onion Powder – For extra savory flavor.
- Italian Seasoning – Adds an Italian herb mix to complement the dish.
- Crushed Red Pepper Flakes – For a little heat, if you like some spice.
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with nonstick cooking spray.Step 2: Mix the casserole
In the prepared baking dish, combine the uncooked penne, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and the bite-sized chicken pieces. Stir everything together until well combined.Step 3: Add extra liquid if needed
If the mixture seems too thick, stir in an additional ½ to 1 cup of milk or water until the pasta is mostly covered with liquid. This helps the pasta cook evenly while baking.Step 4: Bake covered
Cover the dish tightly with aluminum foil and bake for 30 minutes. The trapped steam will cook the pasta and chicken while creating a creamy sauce.Step 5: Stir and add the topping
Remove the foil and give the casserole a good stir. Sprinkle the cheddar cheese evenly over the top, then finish with the Parmesan cheese and panko breadcrumbs.Step 6: Finish baking
Return the casserole to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted, the breadcrumbs are golden brown, the pasta is tender, and the chicken is fully cooked.Step 7: Garnish and serve
Sprinkle with freshly chopped parsley or basil if desired, then serve warm and enjoy every cheesy, comforting bite.
Mistakes to Avoid
Because this is a dump-and-bake recipe, a few small details make all the difference. Be sure to use uncooked pasta, since cooked pasta will become too soft as it bakes. Cover the dish tightly with foil during the first bake so the trapped steam cooks the pasta evenly. If the foil isn’t sealed well, the liquid can evaporate too quickly, leaving the pasta undercooked. Finally, if you’re using cooked chicken instead of raw, stir it in during the last part of baking so it stays juicy and doesn’t dry out.
What to Serve With It + Variations
This creamy Chicken Parmesan Casserole is hearty enough to stand on its own, but it’s even better with
- a simple green salad,
- roasted broccoli,
- garlic bread,
- or warm breadsticks to soak up the extra sauce.
If you’d like to change things up, swap the chicken for rotisserie chicken, add mushrooms, spinach, or broccoli for extra veggies, or stir in a pinch of red pepper flakes for a little heat.
You can also experiment with different cheeses like provolone, mozzarella, or an Italian blend to give the casserole your own personal twist.
- Can I use a different type of pasta?
Absolutely! While I’ve used penne for this recipe, you can easily swap it out for other pasta shapes like ziti, rotini, or fusilli. Just make sure to use uncooked pasta when you’re assembling the casserole. - Do I need to pre-cook the chicken?
Nope! That’s the beauty of this recipe. The raw chicken cooks perfectly while baking, especially since it’s cut into bite-sized pieces. Just toss it in and let the oven work its magic. - Can I use frozen chicken pieces?
It’s best to go with fresh chicken for the most even cooking, but if you’re in a pinch and have frozen chicken, make sure it’s fully thawed and patted dry before adding it to the casserole. It’ll help prevent excess moisture. - How do I prevent the pasta from being too dry?
To ensure your pasta doesn’t turn out too dry, check that there’s enough liquid to cover it before you bake. If needed, just add a little extra water or milk. A touch of extra liquid goes a long way! - Can I make this ahead of time?
Yes! You can easily prep this casserole in advance. Simply assemble the dish, cover it tightly, and store it in the fridge for up to 24 hours. When you’re ready, just bake it off, adding a few extra minutes to the cook time if needed.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients
- 1 (16 oz) package uncooked penne pasta
- 1 can cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- + 1/2 to 1 cup extra milk OR water if needed
- 1 tsp salt
- ½ tsp Garlic powder
- ½ tsp Onion powder
- Ground black pepper, to taste
- Parsley (optional)
- 1 ½ lbs raw chicken breast, cut into bite-sized pieces
- 1-2 cups Cheddar cheese (or cheddar + mozzarella mix)
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional: Fresh chopped herbs like basil or parsley for garnish
Instructions
- Preheat your oven to 375°F and lightly coat a 13x9-inch baking dish with nonstick spray.
- Combine the uncooked penne, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and raw chicken.If the mixture looks thick, add 1/2–1 cup extra milk or water so the pasta is mostly covered with liquid before baking.
- Transfer the mixture into the prepared baking dish and cover tightly with aluminum foil to trap moisture. Bake for 30 minutes, ensuring the pasta absorbs the liquid during this time.
- After 30 minutes, remove the foil and stir the mixture. At this point, the pasta will be slightly firm, and there may still be some liquid – that’s perfectly fine!
- Top with cheddar, then sprinkle breadcrumbs and Parmesan.
- Continue baking uncovered for 10-15 minutes, or until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is fully cooked.
- Garnish with fresh herbs like basil or parsley if desired, then serve and enjoy!
Notes
- Cooking times may vary based on the type of pan, pasta, and your oven. Glass or ceramic dishes may require a little longer.
- Always check the pasta by tasting a bite. It should be al dente, and most of the liquid should be absorbed.
- To avoid mushy pasta, be careful not to overcook it.
- You can also mix in Italian seasoning, garlic powder, onion powder, crushed red pepper flakes, or sun-dried tomatoes for a flavor boost
Nutrition
If this Dump-and-Bake Chicken Parmesan Casserole made dinner a little easier, there are plenty more cozy chicken recipes to add to your meal plan.
For another creamy family favorite, try my Chicken Wild Rice Casserole, packed with tender chicken and hearty rice.
If you’re craving classic comfort food, Easy Chicken Noodle Casserole is always a hit, while Easy Chicken Shepherd’s Pie is loaded with vegetables, creamy mashed potatoes, and savory chicken.
26 Responses
What kind of sauce do you use? It says marinara, but the dish looks very white, and the marinara I’m familiar with is very red.
Hi Jennifer! Great question and totally valid confusion — I’m sorry about that! The recipe was recently updated and the sauce is now made with cream of chicken soup, sour cream, and a little milk, which creates that rich, creamy white base you see in the photos. It’s no longer a marinara-based dish. The recipe card now reflects this change, so everything should match up. Hope that clears it up and that you give it a try — the creamy version is absolutely delicious! 😊
This looks more like it has Alfredo sauce versus marinara. I don’t see any red in it at all.
Hi Michelle! You have a sharp eye! The recipe has actually been updated — it now uses cream of chicken soup and sour cream instead of marinara, giving it that creamy, white sauce you’re seeing in the photos. The recipe card has been corrected to reflect the new version. Thanks for pointing that out — it definitely caused some confusion and I appreciate the feedback!
What kind of dish did you bake yours in? I used a glass 9×13 and had a ton of liquid remaining after the 30 minutes of baking. I decided to bake longer because the noodles were still hard
Hi Allison! A glass or ceramic dish can take a bit longer to heat through, so your instinct to keep baking was right! The key is to make sure the foil is sealed tightly so the steam cooks the pasta. After stirring at 30 minutes, if there’s still extra liquid, don’t worry — the pasta will continue absorbing it during the uncovered bake. Just taste a piece of pasta to check — it should feel almost done before you add the cheese topping.
Can you freeze leftovers from this recipe?
Hi Kim! Absolutely — leftovers freeze great. Let the casserole cool completely, then store in an airtight container or freezer-safe dish for up to 3 months. Reheat in the oven at 350°F covered with foil, or microwave individual portions with a splash of milk to bring back the creaminess.
Can I freeze the leftovers?
Hi Mary! Yes, leftovers freeze wonderfully. Cool completely first, then seal in an airtight container and freeze up to 3 months. Reheat covered in the oven at 350°F, adding a little splash of milk if needed to loosen the sauce.
I love how quick and easy this was! So delicious as well. I did half the recipe (so I don’t have leftovers for weeks), and cooked up some garlic & onion to add to the mixture before going in the oven.
Thank you so much, Sarah! So happy you loved it! Sautéing fresh garlic and onion before adding them to the mixture is such a great idea — it really elevates the flavor. That’s a wonderful tip for anyone looking to add a little extra depth to the dish! And halving the recipe is a smart move for smaller portions — it works perfectly. Thanks for sharing your twist! 🍽️
This was excellent! I made a half of the recipe (for two of us) and still had enough to freeze for another meal!
Thank you so much, so glad you enjoyed it! Halving it is a great idea for smaller households — it works perfectly in a standard 8×8 dish. Happy cooking!
Would low sodium chicken broth work for an extra flavor boost instead of water?
Hi Kristi! Yes, low sodium chicken broth is a wonderful idea — it adds a nice depth of flavor. Just use it in place of the extra milk or water if the mixture looks too thick before baking. Great tip!
Is it or certain you use Mariana sauce? Dish appears to have Alfredo sauce? Sauce appears creamy, not red.
Great observation, and thanks for flagging it! The recipe has been updated. It now uses cream of chicken soup and sour cream instead of marinara, which is why the sauce is creamy and white. The recipe card has been corrected to reflect this — hope that clears up the confusion!
Can I use cooked chicken?
Hi Natasha! Yes, you can use cooked chicken — just stir it in after the first 30-minute covered bake when you add the cheese and breadcrumbs. That way it only heats through for 10–15 minutes and stays nice and tender.
Are the measurements in this recipe correct?? 3 cups of water and 3 cups of marinara made for a watery tomato sauce. I had to scoop out a cup of liquid after cooking for about 40 minutes as the pasta was cooked but everything was sitting in a soupy mess. Since the recipe said it was okay if there was still liquid left after the initial baking, I then added the cheeses and Panko for the uncovered baking part. It did thicken up somewhat but mainly because the Panko soaked up some liquid. The chicken also ended up being chewy. I would have been better off cooking the pasta and chicken separately and and then mixing in sauce and putting cheese and Panko on top. It was edible at least but I won’t make again.
Hi Michelle, so sorry you had that experience! This recipe has been updated — it now uses cream of chicken soup, sour cream, and ½ cup milk instead of marinara and water, which creates a much thicker, creamier sauce that the pasta absorbs perfectly. I hope you’ll give the new version a try — it’s a big improvement!
does this freeze well? I would probably precook the chicken rather than putting in raw. Would like to take to a family currently in mourning.
Hi Jan, what a kind gesture! Yes, this casserole freezes beautifully. Let it cool completely, then cover tightly and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake covered at 350°F until warmed through. If you use precooked chicken, add it at the uncovered stage (after the 30-minute bake) so it doesn’t overcook. It’s a perfect make-ahead comfort meal!
I have precooked chicken, would that work or would it dry out when baking with the uncooked pasta?
Hi Amy! You can use precooked chicken — just add it after removing the foil at the 30-minute mark, when you stir and add the toppings. This way it only bakes for 10–15 minutes and won’t dry out. The creamy sauce will help keep it moist too!