This dump-and-bake chicken parmesan casserole is a one-dish dinner that’s healthy, easy to prepare, and incredibly family-friendly. Just combine the raw ingredients in a pan and pop it in the oven — no prep work necessary!
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If you love the ease of dump-and-bake dinners, be sure to try this dump-and-bake shrimp alfredo, this pasta alfredo chicken pasta, this chicken pasta casserole, this chicken divan casserole, a pan of dump-and-bake healthy General Tso chicken, honey soy chicken, and this dump-and-bake chicken taco casserole, too!
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
A chicken parmesan casserole recipe that’s easy, healthy, and kid-friendly! What’s not to love?! The lightened-up dish is a perfect example of a simple and nutritious supper that brings the family together — even on busy evenings — and keeps you out of the kitchen with very little prep work.
Instead of breading and frying cutlets in a skillet, this version takes advantage of my favorite dump-and-bake method to eliminate tedious prep work. There’s no need to boil the pasta in advance or use pre-cooked chicken. Instead, all of the ingredients mingle, share seasonings, and cook together in one big pan.
A Few Notes Before You Get Started
- Dice the chicken into small, bite-size pieces before adding it to the dish. It will cook faster this way, and it will be easier to eat without cutting.
- Don’t have penne pasta? You can substitute with other similar short pasta shapes such as rotini, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the penne (about 11-12 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
- Pick a high-quality, flavorful marinara sauce. A delicious sauce will yield a delicious meal. I like Rao’s brand, but any similar variety will work. Or, use pomodoro sauce for a slightly different taste.
- Use Panko bread crumbs instead of regular breadcrumbs. They give the topping a delicious, crispy texture that’s similar to the fried coating on traditional chicken parmesan!
- Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and much of the liquid should be absorbed.
Serving Suggestions
Pair the healthy chicken parmesan casserole with garlic bread, no-knead cast iron focaccia, roasted broccoli, roasted yellow squash, or a green side salad with red wine vinegar salad dressing. It’s one of those great meals that the whole family can agree on!
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits.
- I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when 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
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!
Dump-and-Bake Chicken Parmesan Casserole
Ingredients
- 1 (16 ounce) package uncooked penne pasta
- 3 cups marinara sauce (about 1 24-ounce jar)
- 3 cups water
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 ½ lbs. raw chicken breast, diced into bite-sized pieces
- 1-2 cups 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 oven to 425°F. Spray a 13-inch by 9-inch baking dish with nonstick cooking spray. In the prepared baking dish (or in a separate large bowl), stir together uncooked pasta, marinara sauce, water, salt, pepper, and raw chicken. Tips: See my suggestions below if you'd like to add even more flavor to the dish (like red wine, garlic powder, onion powder, Italian seasoning, or crushed red pepper flakes).
- Transfer the mixture to the prepared baking dish. 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 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 breadcrumbs and Parmesan cheese.
- 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 depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and much of the liquid should be absorbed.
- Be careful not to overcook the pasta or it will become mushy.
- Add more flavor to the dish by replacing some of the water with red wine.
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Nutrition
Chicken Parmesan Casserole Recipe Variations
- Stir in some veggies. If your kids like peas, zucchini, sliced mushrooms, or frozen broccoli, stir that into the dish as well! If you’re using a larger vegetable with a longer cooking time (like broccoli), you may want to steam the vegetables first before adding to the dish. For something small like frozen peas, you can just add them (still frozen) straight to the baking dish towards the end of the cooking time.
- Add more flavor to the dish by replacing some of the water with red wine.
- Jazz up the casserole with 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon onion powder, crushed red pepper flakes, and/or sundried tomatoes.
- Use chicken tenderloins or boneless skinless chicken thighs as a sub for the boneless skinless chicken breasts.
- If you’d like to start with cooked chicken (such as shredded rotisserie chicken) rather than raw meat, that works too. You’ll need about 3-4 cups of cooked, shredded or diced chicken.
- For a similar dish with slightly different flavors, try this dump-and-bake chicken pot pie pasta.
More Chicken Parmesan Recipes
Easy Chicken Parmesan Recipe
38 minutes mins
Chicken Parmesan Casserole
1 hour hr
Healthy Chicken Parmesan
27 minutes mins
This post was originally published in November, 2015. It was updated in September, 2024.
I cut the recipe in half and used a square baking dish – My husband is a tough critic and he and I both loved this recipe! It was so incredibly easy to throw together. Cooked covered for 30 min and then uncovered for 10 min. Perfection!! This is definitely going into the rotation. You could easily turn this into a freezer meal and just add the pasta right before cooking. I also marinated the cut chicken in a heaping tablespoon of garlic for about 10 min.
We’re so happy to hear this, Keli! Thank you for trying it out and taking the time to leave such a nice review.
Can this be prepped as a freezer meal? Expecting my 5th and final babe in about a month and this sound delish! Bonus because my kids will eat it.
Hi Ashley! Congratulations! Unfortunately, we do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.
Easy recipe that tastes great!! Cooking times had to be increased, definitely needed more seasoning, recommend to use Italian seasoned panko bread crumbs. Very easy and delicious recipe.
Thank you for the feedback, Cindy! We’re glad you were able to adjust it and enjoyed the recipe.
I made this tonight. But was worried about the chicken coming out undercooked. I dug in, and some chicken was cooked and some not fully. Any recommendations on how to avoid next time? I cut the chicken into same size cubes.
Hi, Beckie! I would give it a few more minutes in the oven next time OR you can sub with 3 cups of diced/shredded rotisserie chicken (or other cooked chicken).
I would like to add garlic powder, onion powder, and Italian seasoning and I am wondering what quantities of these you recommend for this specific dish. Thank you!
We would probably start with 1/2-1 teaspoon and adjust as needed. We hope you enjoy, Sandi!
How much of the extra seasoning would you recommend? I made this once without it and the chicken didnt have much flavor so would like to try it again with seasoning.
You can add as much or as little as you like! If you’re adding a new seasoning like Italian seasoning we would recommend starting with a teaspoon and going from there. Hope that helps!
The whole family loved it – thank you!
We’re so glad! Thank you for trying it out, Jessica.
VERY good and SOOOOOO easy to put together. Thanks so much for a great recipe!!
We’re so glad you enjoyed it, Jan!
So simple!
Delicious!
Thank you, Laura!
I made this last week for my family and it was a hit! I’m always intimidated by chicken park recipes, but this was easy and delicious. It will be a regular in our family. Thank you!
We’re so happy to hear this! Thank you for trying it out, Anne.
Can I use cheese tortellini for the noodles in this dish.
Hi Sam! We haven’t tested it and can’t say for sure but think it would work. Just keep an eye on the oven, and adjust the baking time as needed. We’d love to know how it turns out for you!
Pasta was too starchy, my family was not a fan.
Added freshly grated cheeses, Italian seasoning, basil and used Rao sauce..
I made this recipe for dinner for my husband and I for dinner. I followed the directions, but had to use a different pasta as we were out of penne.
After baking the recommended amount of time
The pasta wasn’t cooked enough and the dish was too watery.
We drained off the excess water and reheated it for 45 minutes and adding fresh mushrooms and zucchini, it came out perfectly.
Next time I WILL use penne for sure!
Thank you for the feedback, Marlee! We’re glad you were able to make it work for you. We’d love to know how it goes if you try it out again!
So very delicious and love the simplicity of it! I did add some olives and chopped celery! Thank you again, absolutely amazing and quick!! Much appreciated!
You’re very welcome! Thank you for trying the recipe. We’re so glad you enjoyed it and were able to make it your own.
I usually don’t comment on internet recipes but had to on this one — thank you for this! It was absolutely delicious and so easy to make. We are in newborn/postpartum phase and this was just the simplest, most delicious meal to make.
Thank you, Saphiya! I appreciate you taking the time to leave a note (especially during the hectic newborn days!). I’m so glad that you enjoyed it!
My husband and I enjoyed your Dump-and-Bake Chicken Parmesan Casserole recipe very much. Thank you so much for sharing it. I make my own marinara sauce because commercial sauces most often contain tomato seeds which I have to avoid; with the addition of 3 cups of water, I should have doubled my usual spices which would’ve made this recipe super delicious. I’m looking forward to making some of your other recipes.
Thank you, Rene! I’m so glad that you both enjoyed it! Definitely feel free to play around with the seasoning, adding as much as you like. 🙂
I have made this before and loved it but now I’m trying to adapt it for a meal train. You said this can be made ahead but do you have any tips for a stopping point and finishing it? I was thinking after the initial bake before you put the cheese on? But I wasn’t sure if it would still only be 10-ish minutes after that to get the temp back up to hot to eat.
Thank you!
Hi Erin! You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
Hope this helps!
I am new to cooking and this looks like a great idea. My question is, would this work if I used a 12 x 12 ceramic coated electric skillet ? It has a glass lid with hole in it and I’m not sure if it would interfere with the cooking moisture. Thank you for any advice that you could share.
Hi, Jack! I would not recommend the lid with a hole in it, since you definitely want to trap that moisture in the dish so that the pasta can absorb it and it doesn’t dry out. Hope you enjoy the meal!
Excellent simple to make
Thank you, Amy!
This recipe was amazing! Full of Italian flavor and beautifully baked. Not having to cook the pasta AND the chicken ahead is a huge time saver! I added the recommended additional spices and used wine with the water. Also, it was good advice to check the pasta after the first bake. There were no leftovers!
Thank you, Charles! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
This was absolutely delicious, the flavor of chicken parm without the effort!
Thank you, Carina! I appreciate your feedback!
Taste was good. It after cooking the liquid was absorbed and there were some pieces of pasta that were still hard. Even the leftovers the next day had hard pieces. I’ll make again but may parboil the pasta.
Thanks, Diane! I appreciate your feedback, and I’m glad the taste was good. Feel free to add extra liquid next time if you don’t want to parboil the noodles.
WORST RECIPE EVER! This ruined casseroles for me.