Dump-and-Bake Chicken Parmesan Casserole

Dump-and-Bake Chicken Parmesan Casserole

This simple, one-pan chicken Parmesan casserole is the perfect dinner for busy weeknights.

Tender chicken and penne pasta are coated in a rich, savory sauce, layered with cheddar cheese, and finished with a buttery breadcrumb topping that bakes until golden and crisp.

No need to stand over the stove—just dump everything in, bake, and enjoy!

You’ll have a delicious, comforting dish ready in no time, with minimal clean-up afterward.

Prefer a classic tomato sauce instead of a creamy white sauce? Try my Dump-and-Bake Chicken Parmesan Casserole with Marinara Sauce for the traditional chicken Parmesan flavors in an easy one-pan dinner.

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

• Easy to make: Uses simple, everyday ingredients you may already have on hand.
• Rich and creamy: A combination of cream of chicken soup, sour cream, and cheddar cheese creates a deliciously comforting sauce.
• Perfect for leftovers: A great way to use up cooked or rotisserie chicken.
• Family favorite: The cheesy layers and crispy breadcrumb topping make it a meal everyone will enjoy.
• Great for meal prep: Make it ahead of time or freeze it for an easy dinner later.
• Ready in about 45 minutes: A hearty homemade meal that’s perfect for busy weeknights.

For Dump-and-Bake Chicken Parmesan Casserole

• Penne Pasta – The sturdy shape holds onto the creamy sauce and gives the casserole the perfect hearty texture. Cook it just until al dente so it doesn’t become too soft while baking.
• Cooked Chicken – Diced chicken makes this recipe filling and protein-packed. Leftover roasted chicken or rotisserie chicken are both excellent time-saving options.
• Cream of Chicken Soup – Creates a rich, savory base that brings all of the ingredients together with minimal effort.
• Sour Cream – Adds extra creaminess and a slight tang that balances the richness of the cheese and soup.
• Milk – Helps loosen the sauce so it coats every piece of pasta evenly without becoming too thick.
• Garlic Powder – Adds savory depth throughout the casserole without the need for fresh garlic.
• Onion Powder – Gives the dish a mild onion flavor that blends smoothly into the creamy sauce.
• Dried Parsley – Adds a subtle herb flavor and a touch of color to the casserole.
• Salt and Pepper – Simple seasonings that enhance all the flavors. Adjust to your personal taste.
• Grated Parmesan Cheese – Adds a rich, nutty flavor that complements the cheddar and gives the casserole a more classic chicken Parmesan taste. Mixing some into the filling and sprinkling a little on top creates even more cheesy goodness.

For the Topping

• Shredded Cheddar Cheese – Melts into gooey, cheesy layers and creates a delicious golden topping as it bakes. Freshly shredded cheese melts the smoothest, but pre-shredded works well too.
• Breadcrumbs – Add a light, crispy finish that contrasts perfectly with the creamy filling.
• Melted Butter – Coats the breadcrumbs so they bake into a beautifully golden, crunchy topping instead of drying out.

Optional Garnish:

• Fresh Basil or Parsley – For a burst of fresh flavor and a colorful touch.

Step-by-Step Instructions

Cook the pasta.

Bring a large pot of salted water to a boil and cook the penne until al dente. Drain well and set aside.

Prepare the filling.

In the same pot, combine the cooked pasta, diced chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, dried parsley, ½ cup grated Parmesan cheese, salt, and pepper. Stir until everything is evenly coated.

Layer the casserole.

Spread half of the pasta mixture into a buttered 9×13-inch baking dish. Sprinkle with 1 cup of shredded cheddar cheese, then add the remaining pasta mixture on top.

Add the topping.

Sprinkle the remaining cheddar cheese over the casserole. In a small bowl, mix the breadcrumbs with the melted butter, then evenly sprinkle the mixture over the cheese.

Bake until bubbly.

Bake in a 350°F oven for 25 to 30 minutes, or until the casserole is hot and bubbling with a golden, crispy topping.

Rest and serve.

Let the casserole sit for a few minutes before serving so it sets slightly and is easier to scoop. Enjoy warm with your favorite side salad or vegetables.

Dump-and-Bake Chicken Parmesan Casserole

Craving a hearty, cheesy, and comforting meal but short on time? This Dump-and-Bake Chicken Parmesan Casserole is the ultimate one-pan wonder, combining tender chicken, melty cheese, and flavorful marinara all baked together with pasta for an effortlessly delicious dinner your whole family will love.

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Course: Dinner

Cuisine: Italian

Keyword: Dump-and-Bake Chicken Parmesan Casserole

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

.

• 12 ounces penne pasta
• 2 cups cooked chicken, diced
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese (for topping)
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions

1. Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside.
2. Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Drain well.
3. Return the pasta to the pot. Add the diced chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, dried parsley, 1/2 cup grated Parmesan cheese, and season with salt and pepper. Stir until everything is well combined.
4. Spread half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese over the top, then spread the remaining pasta mixture evenly over it.
5. Top with the remaining 1 cup cheddar cheese and sprinkle 1/4 cup grated Parmesan cheese evenly over the casserole.
6. In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the cheese.
7. Bake for 25 to 30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
8. Let the casserole rest for 5 to 10 minutes before serving. Garnish with additional parsley if desired and enjoy warm.

Variations & Tips

• Stir in vegetables like broccoli, spinach, mushrooms, or peas for extra nutrition.
• Add a pinch of crushed red pepper flakes for a little heat.
• Rotisserie chicken is a great shortcut that makes this recipe even easier.
• Substitute gluten-free penne if needed.
• Assemble the casserole ahead of time and refrigerate until ready to bake.
• Freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed.
• For an even crispier topping, broil the casserole for 1–2 minutes after baking, keeping a close eye on it to prevent burning.

Nutrition

Calories: 650kcal | Carbohydrates: 36g | Protein: 40g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 1,150mg | Potassium: 460mg | Fiber: 2g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 2mg | Calcium: 610mg | Iron: 2mg

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1. Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great shortcut for this recipe. Simply shred or dice the chicken and stir it into the casserole before baking. It saves time and adds plenty of flavor.

2. Can I make this casserole ahead of time?

Absolutely. Assemble the casserole up to one day in advance, cover it tightly, and refrigerate until you’re ready to bake. If baking straight from the refrigerator, add about 5 to 10 extra minutes to the baking time. For the crispiest topping, add the buttered breadcrumbs just before baking.

3. Can I freeze Dump and Bake Chicken Parmesan Casserole?

Yes! This casserole freezes very well. Assemble it before baking, but leave off the breadcrumb topping until you’re ready to cook it. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, add the topping, and bake as directed.

4. What other pasta can I use?

Penne works great because it holds the creamy sauce well, but rigatoni, ziti, or rotini are all excellent substitutes. Just use a similar amount and follow the recipe as written.

5. How do I get a crispy golden topping?

The buttery breadcrumb topping will crisp up as the casserole bakes. For an even crunchier finish, broil the casserole for 1 to 2 minutes after baking, watching it closely so the topping doesn’t burn. Let it rest for 5 minutes before serving so the filling has time to set.

More Easy Chicken Casseroles:

If you enjoyed this creamy version, be sure to try my Dump-and-Bake Chicken Parmesan Casserole with Marinara Sauce for a delicious tomato-based alternative.