A cozy, no-fuss casserole that tastes like comfort food but takes almost no babysitting—Dump-and-Bake Chicken Parmesan Casserole is the kind of weeknight hero you’ll want on repeat. Bite-sized chicken, uncooked pasta, marinara, and a blanket of melty cheese all go into one dish, then into the oven. If you love quick chicken dinners that still feel indulgent, you might also enjoy an alternative weeknight favorite like this air-fryer Bang Bang Chicken for a different texture and flavor profile.
Why you’ll love this dish
This recipe is shorthand for hearty, home-cooked flavor with almost zero prep. It cuts out boiling pasta and breading chicken, so you save time and dishes without sacrificing the classic Chicken Parmesan taste. It’s great for busy families, potlucks, or anyone who wants comfort food with minimal effort.
“I threw everything in one dish and the whole family asked for seconds—simple, cheesy, and exactly what weeknights need.”
Reasons to try it:
- Fast: Total hands-on time is under 10 minutes; oven does the rest.
- Budget-friendly: Uses pantry staples and a single protein.
- Kid-approved: Melty mozzarella and familiar flavors are crowd-pleasers.
- Scalable: Double the recipe for a crowd or halve for two.
Preparing Dump-and-Bake Chicken Parmesan Casserole
Before you start, preheat the oven, have a large baking dish ready, and cut the chicken into even bite-sized pieces so everything cooks uniformly. This method layers raw pasta and chicken with sauce and water so the pasta cooks in the dish; timing is set to give tender pasta and fully cooked chicken without drying it out. Finish with cheese uncovered to develop a bubbly golden top.
Overview of the process:
- Preheat oven to 375°F (190°C).
- Combine uncooked pasta, cubed chicken, marinara, seasoning, water, salt, and pepper in a baking dish.
- Cover and bake 25 minutes, then uncover and add cheeses and bake until bubbly.
- Rest briefly, then serve.
What you’ll need
- 2 cups uncooked pasta (short shapes like penne, rotini, or shells work best)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups marinara sauce (use your favorite jarred sauce or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste (start with 1/2 teaspoon salt)
- 2 cups water
Ingredient notes and substitutions:
- Pasta: Short shapes hold sauce and cook evenly when baked from dry. Thicker pasta (like rigatoni) may need slightly more time.
- Chicken: Boneless skinless breasts are called for, but thighs can be used for juicier results—adjust cook time if very large pieces are used.
- Sauce: A thicker marinara yields a firmer casserole; thin sauces produce a saucier dish.
- Cheese: Blend in some provolone or fontina for a different melt and flavor.
How to prepare it
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar size.
- In the dish, add 2 cups uncooked pasta and 1 pound bite-sized chicken pieces.
- Pour in 2 cups marinara sauce and 2 cups water so the pasta can hydrate while baking.
- Sprinkle 1 teaspoon Italian seasoning, and season with salt and pepper to taste. Stir gently until everything is evenly combined and spread flat.
- Cover tightly with aluminum foil and bake for 25 minutes.
- Remove foil and evenly sprinkle 2 cups shredded mozzarella and 1/2 cup grated Parmesan over the top.
- Return to the oven and bake uncovered for 10–15 minutes more, until cheese is melted, bubbly, and lightly golden.
- Let rest 5 minutes before scooping and serving.
Chef’s timing tip: ovens vary—check that chicken pieces reach 165°F (74°C) with an instant-read thermometer for safe doneness. If the top browns too quickly, tent loosely with foil.
Best ways to enjoy it
This casserole is a complete meal but shines with a few simple sides:
- Green salad with a bright vinaigrette to cut the richness.
- Garlic bread or crusty Italian bread for mopping up sauce.
- Roasted broccoli or green beans for color and texture contrast.
For a playful serving idea, spoon portions over a bed of wilted spinach or serve with a side of lemony arugula. If you want an alternative chicken texture on the table, try pairing it alongside air-fryer ranch-crusted chicken bites for crunchy finger food that complements the cheesy casserole.
Storage and reheating tips
Safety and freshness:
- Refrigerate leftovers within 2 hours of baking. Store in an airtight container.
- Refrigerator life: 3–4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating methods:
- Oven: Cover with foil and bake at 350°F (175°C) for 15–20 minutes (longer if frozen/thawed) until heated through.
- Microwave: Portion into a microwave-safe dish, cover, and heat in 1–2 minute intervals until hot. The microwave can make pasta slightly softer.
- To revive crispiness on top, finish in a hot oven or under the broiler for a minute—watch closely.
Helpful cooking tips
- Cut chicken into uniform pieces so everything cooks at the same rate.
- Use dry short pasta—not spaghetti—for even baking and better bite.
- If you like more sauce, add an extra 1/2 cup marinara and 1/4–1/2 cup water; adjust seasonings accordingly.
- For a deeper flavor, stir in a teaspoon of garlic powder or a splash of red wine when mixing the sauce.
- If the casserole seems dry after the initial bake, add a couple tablespoons of water or chicken broth before adding the cheese and finishing it.
- Always confirm chicken reaches 165°F (74°C) with a thermometer—visual cues alone can be misleading.
Creative twists
- Italian Sausage Swap: Replace half the chicken with cooked Italian sausage for a richer flavor.
- Veggie-Loaded: Stir in 1–2 cups of chopped spinach, mushrooms, or diced zucchini for added veggies (add pre-sautéed mushrooms to avoid excess moisture).
- Creamy Version: Mix 1/2 cup ricotta into the marinara before baking for a creamier texture.
- Low-carb option: Substitute cauliflower florets for pasta—par-cook the cauliflower and reduce water to 1/2 cup; watch bake time closely.
- Gluten-free: Use a gluten-free short pasta and verify that the marinara is GF.
Your questions answered
Q: Can I use pre-cooked chicken or rotisserie chicken?
A: Yes. If using pre-cooked chicken, add it in the final 10–15 minutes just to heat through—reduce the initial covered bake to about 15–18 minutes so the pasta still cooks properly without overcooking the chicken.
Q: Will the pasta get mushy cooking from dry in the oven?
A: If you follow the ratio (2 cups dry pasta to 2 cups water plus 2 cups marinara), short pasta typically cooks to tender but not mushy in the allotted time. Oven differences and sauce thickness affect texture; if your sauce is very thin, reduce added water slightly.
Q: Can I assemble this ahead and bake later?
A: Yes. Assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the covered bake time if baking straight from cold.
Q: How can I make this spicier?
A: Stir in crushed red pepper flakes, use a spicy marinara, or add diced pepperoncini for heat and tang.
Q: Is it safe to freeze after baking?
A: Absolutely. Cool completely, then freeze in airtight containers up to 3 months. Thaw overnight in the fridge before reheating.
Q: Yield and timing?
A: This recipe serves about 4–6 people depending on appetites. Hands-on time is roughly 10 minutes; bake time total is 35–40 minutes.
If you want more one-dish weeknight chicken ideas or fast family meals, I’ve tested plenty and can recommend swaps based on dietary needs—ask and I’ll tailor suggestions to your pantry.
Dump-and-Bake Chicken Parmesan Casserole
Ingredients
Main Ingredients
- 2 cups uncooked pasta (short shapes like penne, rotini, or shells) Holds sauce well when baked from dry.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Thighs can be used for juicier results.
- 2 cups marinara sauce Use your favorite jarred or homemade sauce.
- 2 cups shredded mozzarella cheese Can blend in provolone or fontina for different melt and flavor.
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups water Helps pasta hydrate while baking.
- 1/2 teaspoon salt Adjust according to taste.
- to taste pepper Adjust according to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In the baking dish, add 2 cups uncooked pasta and 1 pound bite-sized chicken pieces.
- Pour in 2 cups marinara sauce and 2 cups water.
- Sprinkle 1 teaspoon Italian seasoning, and season with salt and pepper to taste.
- Gently stir until everything is evenly combined and spread flat.
- Cover tightly with aluminum foil and bake for 25 minutes.
Baking
- Remove the foil and evenly sprinkle 2 cups shredded mozzarella and 1/2 cup grated Parmesan over the top.
- Return to the oven and bake uncovered for an additional 10–15 minutes until cheese is melted, bubbly, and lightly golden.
Serving
- Let rest for 5 minutes before scooping and serving.