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–+ servings

Simple Cheesy Dump and Bake Chicken Parmesan Casserole

A quick, family-friendly dump and bake chicken parmesan casserole with pasta, chicken, and two cheeses, ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: Italian
Calories: 303
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups cooked pasta, such as penne or rigatoni, boiled al dente drained and cooled
  • 2 cups cooked chicken, diced or shredded rotisserie chicken works well
  • 2 cups marinara sauce or your favorite pasta sauce
  • 1 cup shredded low-moisture mozzarella cheese about 4 oz
  • 1/2 cup grated Parmesan cheese about 2 oz
  • 1 teaspoon Italian seasoning dried oregano and basil blend
  • to taste kosher salt and freshly ground black pepper
  • for garnish handful fresh basil leaves optional, torn

Method
 

Preparation
  1. Set your oven to 375°F (190°C).
  2. In a large 9x13-inch baking dish, toss together the cooked pasta, diced chicken, marinara sauce, Italian seasoning, and a generous pinch of salt and black pepper.
  3. Stir everything gently until every piece is coated in sauce.
  4. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Baking
  1. Place the dish on the center rack and bake for 25 to 30 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden.
  2. Let the casserole rest for 5 minutes, then garnish with fresh basil if you like, and serve warm.

Nutrition

Calories: 303kcalCarbohydrates: 23gProtein: 26gFat: 11gSaturated Fat: 5gCholesterol: 58mgSodium: 485mgFiber: 2gSugar: 2g

Notes

Use pasta that is slightly undercooked (al dente) since it will continue to cook in the oven; mushy pasta ruins the texture.
Any short pasta shape, such as penne, rigatoni, or fusilli, works well. Gluten-free pasta can be substituted, but be careful not to overcook it before baking.
Swap the cooked chicken with leftover turkey, rotisserie chicken, or even cooked Italian sausage for a different flavor.
If you prefer a crispier topping, sprinkle an extra 1/4 cup of panko breadcrumbs mixed with a little olive oil over the cheese before baking.
Assemble the casserole up to 24 hours in advance, cover and refrigerate. Add 5 to 10 minutes to the baking time when baking cold.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until hot.
Let the casserole rest for 5 to 10 minutes after baking so the layers set and the flavors meld.

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