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Dump-and-Bake Chicken Parmesan Casserole
Caroline

Dump-and-Bake Chicken Parmesan Casserole

This Dump-and-Bake Chicken Parmesan Casserole is the easiest way to enjoy classic chicken parm flavors with zero fuss. Uncooked rotini, tender chicken, marinara, melty cheese, and a crispy breadcrumb topping all bake together into a bubbly, comforting dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups uncooked rotini pasta
  • 2 cups cooked chicken breast, diced or shredded
  • 2 cups marinara sauce
  • 1 1/4 cups water or chicken broth
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup turkey ham or turkey pepperoni (optional)
  • 1/2 cup breadcrumbs
  • 1 tbsp olive oil or melted butter

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • Foil
  • measuring cups and spoons

Method
 

  1. Preheat the oven to 425°F.
  2. Add uncooked rotini to a 9×13-inch baking dish.
  3. Spread the cooked chicken evenly over the pasta.
  4. Stir marinara sauce with broth, Italian seasoning, garlic powder, onion powder, salt, and pepper.
  5. Pour the sauce mixture evenly over the pasta and chicken.
  6. Top with mozzarella and Parmesan cheese.
  7. Mix breadcrumbs with olive oil and sprinkle over the casserole.
  8. Cover tightly with foil and bake for 30 minutes.
  9. Uncover and bake an additional 10–15 minutes until golden and bubbly.
  10. Let rest 5 minutes before serving.

Notes

Covering the casserole at the start helps the pasta cook properly. You can assemble this dish ahead for meal prep—just add a few extra minutes of baking time if the casserole is chilled before going into the oven.