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dump and bake chicken parmesan casserole 243622542

Dump and Bake Chicken Parmesan Casserole with Bubbly Mozzarella and Toasted Panko

An easy dump and bake chicken parmesan casserole with penne, rotisserie chicken, marinara, bubbling cheese, and toasted panko.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: Italian-American
Calories: 765
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Components
  • 1 lb (450 g) penne rigate pasta cook 2 minutes less than package directions
  • 3 cups (420 g) shredded rotisserie chicken
  • 3 cups (710 ml) marinara sauce choose a thick sauce
  • 2 cups (225 g) shredded mozzarella cheese preferably whole milk
  • 1 cup (115 g) shredded provolone cheese
  • 1/2 cup (30 g) panko breadcrumbs
  • 1/4 cup (10 g) fresh basil leaves, chopped
  • 1/4 cup (25 g) grated Parmesan cheese
  • 1 tsp (1 g) red pepper flakes
  • 1 tbsp (15 ml) olive oil California olive oil is great here
  • 2 tbsp (30 g) unsalted butter, melted
  • 1 tsp garlic powder
  • as needed kosher salt for the pasta water

Method
 

Pasta Prep
  1. Preheat the oven to 375°F (190°C). Bring a large pot of generously salted water to a boil and cook the penne for 2 minutes less than the package directions. Drain the pasta and toss it with the olive oil.
  2. In a large baking dish, stir together the cooked pasta, shredded rotisserie chicken, and 2 1/2 cups of the marinara sauce until everything is well coated.
Topping and Baking
  1. Spread the remaining 1/2 cup marinara evenly over the pasta mixture. Sprinkle the shredded mozzarella and provolone over the top.
  2. In a small bowl, mix the panko breadcrumbs with the melted butter and garlic powder until the crumbs are evenly moistened. Sprinkle the panko mixture over the cheese.
  3. Bake for 20 minutes, until the casserole is bubbling around the edges. Switch the oven to broil and cook for 2 to 3 minutes, watching closely, until the cheese is golden brown and the panko is toasted.
Finishing
  1. Scatter the chopped fresh basil, grated Parmesan, and red pepper flakes over the hot casserole just before serving.

Nutrition

Calories: 765kcalCarbohydrates: 71gProtein: 43gFat: 32gSaturated Fat: 14gCholesterol: 120mgSodium: 1050mgFiber: 5gSugar: 6g

Notes

Use a thick marinara sauce so the casserole stays saucy, not watery.
Cook the penne a full 2 minutes shy of the package time because it keeps cooking in the oven.
Shred mozzarella and provolone from a block rather than using pre-shredded bags; it melts into a smoother, stretchier layer.
Rotisserie chicken makes this extra fast, but 4 cups of diced leftover roasted chicken also works.
If you want to prep ahead, assemble the casserole, cover it, and refrigerate for up to 24 hours; add the panko topping right before baking.
Reheat leftovers in a 350°F oven until hot and crisp, about 10 minutes.
Let the casserole rest for 5 minutes after broiling so the cheese sets and is easier to serve.

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