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.
Made it tonight Excellent recipe,, followed it almost exactly.. I used ziti, 1 can herb/garlic pasta sauce (2cup) and 1can tomato sauce to fill out the 3cups sauce,, mozzarella cheese on top of that and 3/4 cup of panko & parm cheese each.. 40 min enitial cook time and 12 min final cook time.. liquid was not that much and finally just enough to keep the dish moist not dry.. My family DOESN’T like cassaroles so I didn’t mention it and they loved it. Sneaky but I know better ????
That’s awesome, Richard! I’m so glad that it was a hit! 🙂
This was a hit! I didnt have any fresh basil so I added some dried to the sauce and water mixture. I also added a bit of marjoram and garlic powder. I used tricolor rotini because that’s what I had on hand. I upped the chicken to 2 lbs. since I was feeding a big family. Everyone loved it. Even my picky eaters 🙂
Perfect! Thanks so much, Alicia!
Somethng went wrong with this dish. I followed the directions but the pasta came out very starchy and pasty. Mayit have been that I used pasta sauce instead of marinara sauce? Everything else was as called for. I did add some garlic poweder, salt and pepper to the chicken before puttng in the pan and added more garlic powder and dried basil on top of mozz, parm and panko. It tasted good but like I said the pasta was not right.
Sounds like maybe the pasta was cooked too long so it had that gummy texture? It might just be a matter of pulling it out of the oven sooner. Sorry about that, Laurie!
Fantastic! I made the complete recipe for my mom and niece; then I eliminated the pastas and added 2 cups of broccoli and spinach for me as I’m cutting my carbs. Do you have a Chicken & Rice casserole?
Thanks, Karen! I’m so glad that you were able to make the meal work for your whole family! I do have quite a few chicken and rice casserole recipes. Here are some ideas to get you started:
– https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/
– https://www.theseasonedmom.com/dump-and-bake-italian-chicken-and-rice/
– https://www.theseasonedmom.com/chicken-wild-rice-casserole/
– https://www.theseasonedmom.com/chicken-broccoli-rice-casserole/
– https://www.theseasonedmom.com/dump-bake-chicken-rice-casserole/
– https://www.theseasonedmom.com/chicken-and-rice-bake/
Excellent! As a mom with very little time who love’s to cook. (and Italian) each bite of this tastes like chicken Parmesan w/Rao’s sauce of course and very little effort! Thank you so much for this
That makes me so happy to hear, Michelle! Thank you! 🙂
LOVE this recipe. We make it every 2 weeks !Has anyone substituted Eggplant for Chicken? I am looking for a skinny and delicious Eggplant Parm recipe!!
Thanks, Karen! I haven’t used this recipe with eggplant, but my favorite baked eggplant parm recipe is here if you want to try that: https://www.theseasonedmom.com/baked-eggplant-parmesan/
Enjoy!
Too high in sodium for me. Wish I could try it looks yummy.
I made this last night and it was very tasty. In place of the bread crumbs I used garlic croutons that I crushed. (tip from Chef John at Food Wishes). I happened to see the Lucini Marinara at the store and used that as it was shown in your recipe. It was a little pricey but on a whole the dinner itself was budget friendly and would feed I think 6-7 people easy. This will be printed and put in our recipe box labeled “Budget friendly and yummy”.
Oh, I bet those croutons were perfect! Thanks, Cris!
So easy and tasty. I used gluten free penne which worked out great.
Awesome! Thank you! That’s helpful for other readers to know that it also works with the GF pasta. 🙂
Ok, I can’t believe how simple and tasty this was. I used homemade marinara sauce, regular pasta, and some homemade flax breadcrumbs (since it was what I had), and it was so delicious and easy. I also halved the recipe and cooked it in a smaller dish, and it made four hearty servings. Thank you!
That’s awesome, Tori! I’m so glad that you enjoyed it and made it work with the ingredients you had on hand. 🙂
This is in my bi-weekly rotation! I LOVE it! I follow the recipe and and some garlic seasoning and Italian seasoning. It’s SO good, and so easy! Thank you!
That’s wonderful to hear, Kaitlyn! I’m so glad that you like it, and I appreciate you letting me know. 🙂
My husband made this for me tonight. It was pretty good, although I’m not a fan of melty cheese – I like stringy cheese, and I think gruyere or something along those lines would have been fabulous on this; it tends to stay stringy and gooey with reheating (unlike cheddar and mozzarella, which always form a rock upon reheating). But overall, this was good. I think this is nice and simple and should be in every new cook’s cookbook. My husband is learning how to cook and this was a perfect starter dish for him.
Thanks, Sarah! I’m glad that your husband was able to treat you to a homemade meal. 🙂
Looks great; going to try it, but wanted to make one as a gift for someone… can you freeze it without the bread crumbs and thaw & bake later?
Hi, Nancy! I honestly don’t know — I haven’t tried freezing the dish with the uncooked pasta and all of that liquid before baking. It might work, but it kind of makes me nervous. It will definitely be best if you assemble all of the ingredients in individual bags or containers, and give your friend instructions for stirring the ingredients together and baking right away. You can even give the individual a disposable foil 9 x 13-inch dish to bake it in. Kind of like a meal kit! 🙂
My family loves this. I do add some extra Italian Seasoning and a bit more oregano. Just that makes it really flavorful!
Thanks, Kim!
Sounds amazing! Can you use chickpea or lentil pasta instead?
Hi Lauren! We haven’t tested it but recommend sticking with regular or whole grain pasta if possible as chickpea and lentil varieties can tend to become a bit mushy when baked.
This sounds wonderful and it’s on the menu for this week. It’s just me and husband, so I want to make this into 2 or 3 smaller freezer meals. Should I freeze them before or after cooking? I’ve never frozen a recipe using uncooked chicken. Thank you in advance for the advise.
Curious when do you recommend adding in frozen brocolli?
Hi, Reema! It depends on how soft you like your broccoli. If you prefer it really soft and well done, you can add it at the beginning (while it’s still frozen). If you prefer it more crisp-tender and firm, you can let it thaw at room temp (frozen broccoli is fairly soft once it thaws), and then just stir it into the dish to warm through and cook a little towards the end — before you put the mozzarella and breadcrumbs on top. Hope that helps!
Unbelievably delish!!! And so so easy! ❤️❤️❤️❤️❤️
Thank you so much, Marie!
Easy to make, delicious meal with a few leftover dishes as well! Thank you for the recipe suggestion!!
Thanks, Joanna! I’m so happy to hear that it was a hit!
Perfect one pan meal. I will be making this often.
Thank you, Diana!
Hi Blair,
For the panko topping, it says sprinkle with panko and Parmesan.
Are you mixing the two together, then sprinkling? Or first putting on the panko, then topping with the Parmesan? Thx.
Hi, Renee! You can do it either way, and it will be great! Combine them first if you like (but you don’t need to). I typically sprinkle the panko on and then the Parmesan. Again, either way is fine — as long as you get both on top! Hope you enjoy. 🙂