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.
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.