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Dump and Bake Chicken Parmesan Casserole

This one-dish take on the classic is a total crowd pleaser. By Sarah Martens Updated on June 29, 2026

⏱️ 10
Prep Time (min)
πŸ”₯ 50
Cook Time (min)
🍽️ 8
Servings
Easy
Difficulty
Dinner
Category
Chicken
Type

πŸ“ Ingredients

  • 12 oz. dried campanelle pasta or penne pasta
  • 1 (32-oz.) jar pasta sauce
  • 2 1/4 cups water
  • 1 1/2 lb. skinless, boneless chicken breast, cut into bite size pieces
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 cup panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. butter
  • 2 cups mozzarella cheese, shredded

πŸ‘¨β€πŸ³ Instructions

  1. Prep Pan Preheat oven to 400ΒΊF. Coat a 9x13-inch baking dish with cooking spray.
  2. Add Ingredients Next, add pasta, sauce, water, chicken, salt, and pepper to baking dish; stir to combine. Cover tightly with foil. Bake for 40 min.
  3. Mix Topping Meanwhile, inside of a small bowl, combine panko bread crumbs, Parmesan, parsley, and butter.
  4. Finish and Serve Uncover pasta and stir. Sprinkle mozzarella cheese and panko mixture over pasta. Bake an additional 10 min. until the cheese is melted, the top is beginning to brown, and the chicken is cooked through.

πŸ’‘ Notes & Tips

This chicken Parmesan casserole is best served the same exact day it's made, but it will last 3 to 4 days in the fridge. Store well-wrapped or inside of an airtight container. Freezing is not recommended because textures can change once thawed.

Reheat covered in a preheated 350Β°F oven or a microwave until hot throughout. Add a splash of water or broth as needed to prevent it from drying out.