This dump-and-bake chicken parmesan casserole is a one-dish dinner that is healthy, easy, and endlessly family-friendly! You stir the raw ingredients together in a pan and let the oven do the rest, with no boiling and no breading required.
More easy dump-and-bake pasta dinners:
Hi, I just made this for dinner and it’s delicious! So easy to prepare, no pots to wash, my 6 y/o loves it and it’s WW friendly! I followed the recipe exactly except I seasoned everything with my own Italian favorites…
– Karen
Before You Get Started
A few things that make the difference between a flat casserole and one your family asks for again. Here is what matters most before you start:
- Season it generously. The base is mild, so we boost it with Italian seasoning, garlic powder, and onion powder. This is the single best upgrade you can make, and you can certainly feel free to add other herbs and spices if you like.
- Cover it tightly for the first bake. The pasta cooks by absorbing the trapped steam, so a snug layer of foil is what makes the whole method work.
- Match your pasta’s cook time. If you swap the penne, pick another short shape with a similar 11 to 12 minute cook time (farfalle and fusilli) so the timing still holds.
How to Make Chicken Parmesan Casserole
Instead of breading and frying cutlets in a skillet, this version uses my favorite dump-and-bake method to skip the tedious prep. There is no need to boil the pasta ahead of time or start with cooked chicken. Everything mingles, shares seasonings, and cooks together in one big pan!
Step 1: Combine the Raw Ingredients
Preheat the oven to 425°F and coat a 9×13-inch baking dish with nonstick spray.
Right in the dish (or in a large bowl), whisk together the marinara, water, and seasonings.
A jarred marinara works great here, and my pomodoro sauce is a nice fresher-tasting option if you have it on hand.
Add the raw chicken and uncooked pasta.
Dicing the chicken into small, bite-size pieces helps it cook quickly and evenly.
⇢ Swap the water for broth. Using low-sodium chicken broth in place of the water is an easy way to add savory depth, and it is a favorite reader tweak.
Step 2: Cover Tightly and Bake
Cover the dish tightly with aluminum foil so none of the moisture escapes, then bake for 30 minutes.
When you uncover it, the pasta will still be firm and there will be a good amount of liquid in the dish. That is exactly what you want at this stage. Give everything a good stir.
⇢ Stir in vegetables here if you like. Frozen peas can go in straight from the freezer, while sturdier vegetables like broccoli are best steamed first. Add tender greens like spinach at this uncovering step.
Step 3: Add the Cheese and Crispy Topping
Spread the mozzarella over the top, then sprinkle with Panko breadcrumbs and Parmesan. The Panko is what gives you that crisp, golden finish reminiscent of classic fried chicken parmesan.
Craving the traditional version instead?
My Easy Chicken Parmesan walks you through breaded cutlets over pasta.
Step 4: Bake Uncovered Until Golden
Return the dish to the oven, uncovered, for 10 to 15 more minutes, until the cheese is melted, the top is golden brown, the pasta is tender, and the chicken is cooked through.
Total time will vary with your pan and oven, so use the pasta as your guide: taste a bite, and it should be al dente with most of the liquid absorbed. Glass and ceramic dishes run longer than metal.
Step 5: Garnish and Serve
Finish with fresh chopped basil or parsley if you like, then serve warm. It is one of those meals the whole family can agree on!
What to Serve With Chicken Parmesan Casserole
This casserole is a full meal on its own, but a simple bread or vegetable rounds it out nicely. Since the main dish is so hands-off, keep the sides easy too!
A few favorites that pair well:
Make-Ahead & Storage
Make ahead: You can assemble the casserole a few hours ahead, or cover and refrigerate it overnight before baking. The pasta will soften and drink up some liquid as it sits, so decrease the baking time slightly to avoid gummy, mushy noodles.
Storing: This casserole is best straight from the oven. Leftovers keep in an airtight container in the refrigerator for 3 to 4 days, though the pasta will dry out a bit as it sits.
Reheating: Warm individual portions in the microwave, or reheat a larger amount covered in a low oven. Stir in a splash of marinara or water first to loosen the pasta and bring it back to life.
→ I do not recommend freezing this one. Pasta tends to turn gummy and mushy once thawed.
I just made this for dinner and it turned out perfect. The extra liquid I observed after the first half hour of cooking had disappeared after I added the cheese and bread crumbs. Such an easy meal to put together … And delicious too!
– Deb
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs or chicken tenderloins both work well in place of the breast. Keep them diced into bite-size pieces so they cook through in the same amount of time.
Why did my chicken turn out rubbery?
Because the chicken cooks in liquid, it has a texture closer to poached or boiled chicken, tender rather than chewy unless it is overcooked. If you want more control over the texture, start with cooked chicken instead. Stir in about 3 to 4 cups of shredded rotisserie or diced cooked chicken toward the end, just before you add the cheese.
Can I use a different pasta shape?
Short shapes like rotini, rigatoni, or elbows all work as long as they have a similar cook time to penne. Very different pastas, such as egg noodles, can work too, but expect the texture and timing to shift, so keep an eye on it.
Can I add vegetables?
Absolutely. Peas, zucchini, mushrooms, spinach, or broccoli are all great additions. Add small or tender vegetables when you uncover the dish to stir, and steam heartier ones like broccoli first so they finish cooking in time.
More Chicken Parmesan Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken Parmesan Casserole
Ingredients
- 1 (24 ounce) jar marinara sauce
- 3 cups water
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Ground black pepper, to taste
- 1 (16 ounce) package uncooked penne pasta
- 1 ½ lbs. raw chicken breast, diced into bite-sized pieces
- 1 cup shredded mozzarella cheese or Italian cheese blend
- ½ cup grated Parmesan cheese
- 1 cup Panko breadcrumbs
- Optional garnish: fresh chopped herbs such as fresh basil or fresh parsley
Instructions
- Preheat the oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the marinara sauce, water, salt, Italian seasoning, garlic powder, onion powder, and pepper.
- Add the uncooked pasta and the raw chicken. Stir until evenly distributed.
- Cover tightly with aluminum foil. Make sure that your dish is covered tightly so that none of the moisture escapes (the pasta needs to absorb the liquid as it cooks). Bake the covered dish for 30 minutes.
- Uncover the dish and give the pasta a good stir. At this point the pasta will still be firm and there will still be quite a bit of liquid in the dish. That's fine! Spread mozzarella over the top and sprinkle with Parmesan cheese and breadcrumbs.
- Bake uncovered for 10-15 more minutes (or until cheese is melted, top is golden brown, pasta is tender, and chicken is cooked through). Garnish with fresh herbs, if desired. Serve!
Notes
- Total cooking time will vary with your pan, pasta brand, and oven. Glass or ceramic dishes take longer than metal. To check doneness, taste a bite of pasta: the noodles should be al dente and most of the liquid absorbed.
- Do not overcook the pasta or it will turn mushy.
- Season to taste. Most readers boost the flavor with Italian seasoning, garlic powder, and onion powder. You can also replace some water with red wine or low-sodium chicken broth.
- Add vegetables if you like. Stir in frozen peas straight from the freezer, add spinach when you uncover the dish, and steam heartier vegetables like broccoli first.
- Swap the chicken. Chicken tenderloins or boneless skinless thighs work in place of the breast. To use cooked chicken, stir in 3 to 4 cups shredded or diced cooked chicken toward the end, before adding the cheese.
- To halve the recipe, use an 8×8-inch dish and reduce the uncovered bake to about 15 minutes.
- Storage: Best fresh. Refrigerate leftovers in an airtight container for 3 to 4 days. Freezing is not recommended, as the pasta turns gummy once thawed.
Nutrition
Originally published in November, 2015, this post was updated in August, 2026.
Oh my goodness this looks amazing!! And so easy. Plus, I think my kids would actually eat this too!
Awesome! I hope they love it, Christine!!
I made this tonight for dinner. I made a couple of changes based on the reviews and what I had on had. I heated the water before I added it to the sauce and noodles. I also added half a container of chive and onion cream cheese and frozen basil cubes. The chicken and pasta were done at 35 minutes. It turned out really yummy! Thank you!
Sounds great, Stefanie! Thanks for letting us know, and I’m glad that you enjoyed it!!
I made this for dinner and work lunches for the week. Super easy to make! Followed the directions and just added a few more spices, and it was delicious. Cook times were good for me. Used thinly sliced chicken. Turned out great, very delicious! Thanks.
Thanks for letting me know, Jessie! I’m glad that you liked it! 🙂
I made this last night and loved that neither the pasta or raw meat needed to be cooked separately in advance. When I first took the dish out after the 30 minutes, there was still a lot of liquid and I was a little worried. But after I added the cheese and breadcrumbs and put it back in the oven uncovered for 10 minutes, all of the excess liquid had absorbed. I used turkey cutlets as the meat, so they were nice and thin and cooked thoroughly. I will definitely make this again and give the recipe to my college student daughter. Thank you!
That’s so great! Thanks for letting me know, Diana! 🙂
I just made this for dinner and it turned out perfect. The extra liquid I observed after the first half hour of cooking had disappeared after I added the cheese and bread crumbs. Such an easy meal to put together … And delicious too!
Excellent! Thanks for the feedback, Deb!!
Made the recipe exactly as it was written, except I added onion powder, garlic powder, Italian seasoning, and red pepper flakes. I measured all of the seasonings with my heart, so I couldn’t really say how much, but it is absolutely something we will make again and again. My kids (7 and 3) loved it and any time we can make something that pleases them both, it’s a big win for us! Thanks so much for sharing this!!!
That’s always the biggest praise — when the little ones will eat it, too! 🙂 Thanks, Aaron!
You did Not make it exactly as written. You added numerous ingredients and didn’t measure. Altering a recipe is fine, but please don’t claim to follow it exactly. Some of us look for a comment from someone who DID cook it exactly to see how it turned out.
We’d love to know how it goes if you try it out, Jeanne. We hope you enjoy!
Anyone know if this works with gluten free pasta???
Hi, Kristine! I haven’t tested it myself, but I know readers have had good luck with GF pasta in other similar dump-and-bake recipes. You’ll just need to keep an eye on the pasta towards the end of the baking time because it might require a shorter or longer time in the oven (depending on the brand/shape/type of pasta).
First of all, this casserole made the house smell *divine*. I needed something quick, simple and delicious, and this worked perfectly.
I cut the recipe in half and used provolone slices instead of grated mots, because that’s all I had. Still. Delicious. I let it set ten minutes after it came out of the oven, my husband and I circling like a pair of vultures around the kitchen island as we waited. It was delicious. Neither of us loves Italian food, but we tore this up!
You’re a genius, Blaire.
Also, to anyone making this who is iffy about the flavor, iiiit’s probably your pasta sauce. Choose a more robust sauce next time and I promise it’ll knock your socks all the way off.
Thanks so much, Nessa! I’m glad that you loved the meal as much as we do! I totally agree — the sauce makes the dish (since that’s the major flavor component), so it’s key to pick one that you like. 🙂
“Iffy about the flavor” comment:If you don’t like Italian food,obviously you and your family have a strange palette,why would you offer your uneducated opinion about Italian food.The sauce as described is perfect.
Sir, not liking Italian food does not make one “strange”.
True, but making and Italian dish when you don’t care for Italian food is odd.
Hi, I just made this for dinner and it’s delicious! So easy to prepare, no pots to wash, my 6y/o loves it and it’s WW friendly! I followed the recipe exactly except I seasoned everything with my own Italian favorites.
Thank you for posting this recipe! I look forward to trying out your other “dump and bake” recipes!
Fondly, Karen
Hi, Karen! I’m so glad that you and your little one enjoyed it! Thanks for letting me know! 🙂
This was really good! I read the other reviews adding garlic powder and oregano, baked according to the directions and it was perfect. Will definitely be making again and trying your other recipes. This was so simple and quick to put together! I really like recipes which are easy to make.
Awesome! So glad that you enjoyed it, Annette!
Made this tonight. I added a little bit of Italian seasoning and garlic powder to the pasta mixture. Baked for the 30mins covered I was worried because there was still quite a bit of liquid. But I followed the rest of the instructions and it came out perfect. It was delicious although next time I would probably decrease bread crumbs a little as they seemed a bit much. Thanks
Great, Kristen! Thanks so much for the feedback!
I just found your site today and made this recipe tonight. I made some small changes: cut the chicken into bite-sized pieces and seasoned them (salt, pepper, oregano) before adding to the pasta and used crushed garlic croutons instead of bread crumbs. I also used regular pasta instead of whole wheat – yes, I know the whole wheat pasta makes it healthier, but my husband absolutely will not eat it (I’ve tried blind taste tests – he can tell the difference). For anyone who has the same problem, I used 14 oz of pasta and 20 oz of water, plus about 25 oz of sauce. I also mixed a little basil paste into the cheese, and used shredded rather than grated parm. The casserole turned out really well – I’m sure it would have been fabulous without these changes, too. Thanks for a great recipe!
Hi, Mia! Awesome! I’m so glad that you enjoyed it, and I appreciate your tips for the different modifications. Sounds great!
This was delicious, and quite filling! It did cost me 10 freestyle smartpoints, but that’s to be expected with a pasta dish, and since my breakfast and lunch points are so small, it really doesn’t hurt. I love how it comes together quickly. I think I got this together and in the oven in about 5 minutes or less. Perfect busy night meal, or when you just don’t feel like cooking, without the compromise of eating fast food. I did use Barilla Protein Plus for the pasta, just because we like it better. That may or may not effect the Freestyle points. So keep that in mind if you’re a Weight Watcher. Calculate it with your ingredients. But seriously, Blair, this dish is as delicious as it looks! Love it love it! I will be making this again and again. Since it’s so fast to put together, I’m thinking I might make a couple of them and freeze them for later.
Hi, Christine! Thanks so much for your note! I’m glad that you enjoyed it! 🙂
Can this be made and frozen for later use?
Hi, Ann! Yes, I think it would work well as a freezer meal. I would freeze it BEFORE baking, and then when you’re ready to cook it, thaw it in the refrigerator overnight. 🙂
saw this Monday on pinterest ordered ingredients and made it for dinner Monday night! I did add some extra seasoning per my taste. Cooked 15 minutes more after I added the cheese and bread crumbs to allow the chicken to fully cooked. Family LOVED it. Shared the recipe with all of my coworkers and friends. Thanks for such a quick and delicious recipe! Look forward to cooking more of your recipes!
Yay! I’m so glad that your family loved it!
Hi Blair!
I think this will be the next one of your recipes I will try. Just wondering if you can substitute the water with chicken broth. Would this make the dish more flavorful or better in any way? I’ve seen in a few of your other red sauce based dishes that you use stock instead of water so I was just curious what the difference is. I will definitely let you know if I end up making this and how it turns out!
Hi, Alyssa! Yes, you can definitely use the chicken broth if you’d like to add a little bit more flavor to the dish. Totally up to you — it will be delicious either way! 🙂
Does is matter what shape pasta you use? Will it still bake correctly?
Hi, Bailey! The shape doesn’t matter as much as the cooking time. The penne pasta that I used has a cooking time of about 11 minutes (called for on the box). If you use a different shape pasta, just make sure that the instructions on the box call for 11-12 minutes, too. Otherwise, you’ll just need to adjust the amount of time that your casserole is in the oven. 🙂
Thank you, Blair! Made this for dinner last night. Just as quick and easy as the title states. Added zucchini and crushed red pepper. The hubby loved it, which made me very happy as he is picky. Also, there was enough for two lunches for each of us left over. I will definitely be trying more of your recipes!
Thanks, Jane! 🙂
I made this last night I made two changes I used spaghetti sauce instead of what you used and added a can of Italian tomatoes. It was very very very tasty I will be making it again. Were having leftovers tonight.
Thanks so much.
Thanks, Jill!!!
Hubby loved it! I used previously frozen homemade sauce that I forgot had italian sausage in it, so that was a pleasant addition! I halved the recipe since it’s just the two of us. I used rotini, which has the similar cooking time Blair has mentioned. The next time I make it, I will add a little more sauce, or serve some on the side, as I like my pasta a little saucier. This one is definitley a keeper!
Wonderful! Thank you — I’m so glad to hear that it was a hit! 🙂 I bet that added Italian sausage was delicious!
I made this tonight and the family really liked it. I had slightly frozen chicken, so I cut the pieces very small. The pasta was cooked perfectly. From prep to the table in less than an hour. Great recipe!
Thank you, Sandy!
I made this last night and it is just as easy as the recipe seems. The only complaints I had was that in my opinion, the noodles were slightly gummy, so next time i make it (and there will certainly be a next time), I may pre cook the noodles JUST A SMIDGE. Also, since there’s no other seasonings, which i think you could also add if you wanted to, make sure you don’t skimp on the marinara sauce. Get the REALLY GOOD marinara sauce!