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 creamy sauce all baked together with pasta for an effortlessly delicious dinner your whole family will love.
Print Pin Servings: 6
Ingredients
- 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 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp 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 tbsp butter, melted
Instructions
- Preheat the oven to 350°F. Butter a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente. Drain well.
- 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.
- 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.
- Top with the remaining 1 cup cheddar cheese and sprinkle 1/4 cup grated Parmesan cheese evenly over the casserole.
- In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the cheese.
- Bake for 25 to 30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with additional parsley if desired and enjoy warm.
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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.
