Easy Dump and Bake Chicken Parmesan Casserole (One-Pan Meal!)

What if you could have the rich, comforting flavors of classic chicken parmesan—tender chicken, savory tomato sauce, bubbly cheese, and perfectly cooked pasta—without all the dredging, frying, and endless pile of dishes? It sounds like a weeknight dinner miracle, and this Dump and Bake Chicken Parmesan Casserole is exactly that. This recipe is the ultimate one-pan wonder, designed for those busy days when you crave a hearty, homemade meal but have minimal time and energy. You simply stir the uncooked pasta, raw chicken, sauce, and water together in a baking dish, and let the oven do all the magic. Topped with a golden, crunchy panko-parmesan crust, this is a family-friendly meal that delivers maximum flavor with minimal effort.

Ingredients

This recipe comes together with a handful of simple, easy-to-find ingredients. It’s the perfect pantry-staple dinner!

Ingredient	Amount/Quantity	Notes
Dried Campanelle or Penne Pasta	12 oz.	No need to cook it first!
Your Favorite Pasta Sauce	1 (32-oz.) jar	A good quality marinara works perfectly.
Water	2¼ cups	This helps cook the pasta in the oven.
Skinless, Boneless Chicken Breast	1½ lb.	Cut into bite-sized, 1-inch pieces.
Salt	1 tsp.
Ground Black Pepper	¼ tsp.
Panko Bread Crumbs	¾ cup	These create the crispiest topping.
Grated Parmesan Cheese	½ cup	Freshly grated melts best.
Fresh Parsley	2 Tbsp.	Chopped.
Unsalted Butter	2 Tbsp.	Melted, for the topping.
Shredded Mozzarella Cheese	2 cups	Whole milk or part-skim.

Timing

The beauty of this recipe is the incredibly short hands-on time. The oven does all the heavy lifting.

• Preparation Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Step-by-Step Instructions

Get ready for the easiest chicken parmesan you’ve ever made. It truly is as simple as dumping, baking, and enjoying!

Step 1: Preheat the Oven and Prepare Your Dish

First, position a rack in the center of your oven and preheat it to 400°F (200°C). Lightly coat a 9×13-inch baking dish with non-stick cooking spray. This will make serving and cleanup a breeze.

Step 2: Dump, Mix, and Combine

Directly in the prepared baking dish, add the uncooked pasta, the entire jar of pasta sauce, water, the bite-sized chicken pieces, salt, and pepper. Use a large spoon or spatula to stir everything together until it’s well combined. Tip: Make sure most of the pasta is submerged in the liquid. This is crucial for ensuring it cooks through perfectly in the oven.

Step 3: Cover and Bake the Casserole

Cover the baking dish tightly with aluminum foil. This traps the steam and creates the perfect environment to cook the pasta and chicken. Place the dish in the preheated oven and bake for 40 minutes.

Step 4: Prepare the Crispy Panko Topping

While the casserole is baking, prepare the irresistible crunchy topping. In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, chopped parsley, and melted butter. Use a fork or your fingertips to mix until the butter is evenly distributed and the mixture resembles coarse, damp sand.

Step 5: Add the Cheesy Topping and Finish Baking

After 40 minutes, carefully remove the dish from the oven and take off the foil. Give the pasta and chicken a good stir. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the panko bread crumb mixture. Return the dish to the oven, uncovered, and bake for an additional 10 minutes. The casserole is done when the cheese is melted and bubbly and the panko topping is golden brown and crisp. Let it rest for 5 minutes before serving.

Nutritional Information

This is an estimated nutritional breakdown for one serving, assuming the recipe makes 8 servings.

• Calories: 480 kcal
• Protein: 35 g
• Fat: 18 g
• Carbohydrates: 45 g
  • Fiber: 4 g
  • Sugar: 9 g

Disclaimer: These values are approximate and can vary based on the specific brands of pasta, sauce, and cheese used.

Healthier Alternatives & Variations

This family favorite is easy to tweak to fit your dietary needs and preferences.

• Boost the Fiber: Swap the traditional pasta for a whole wheat variety. This will add a nuttier flavor and extra fiber to the dish.
• Go Gluten-Free: Use your favorite gluten-free pasta (lentil or chickpea pastas also add a great protein boost!) and substitute the panko with gluten-free breadcrumbs or crushed pork rinds for a crunchy, low-carb topping.
• Sneak in Some Veggies: Add a cup of fresh spinach, chopped zucchini, or sliced mushrooms to the pasta mixture before the initial bake for an extra serving of vegetables.
• Lower the Sugar: Be mindful of your pasta sauce. Choose a brand with no added sugar to keep the overall sugar content down.

Serving Suggestions

This all-in-one casserole is a satisfying meal on its own, but it pairs wonderfully with a few simple sides.

• Classic Green Salad: A simple salad with a light Italian vinaigrette is the perfect fresh contrast to the rich, cheesy casserole.
• Garlic Bread: You can never go wrong with a side of warm, crusty garlic bread for scooping up any extra sauce.
• Roasted or Steamed Veggies: A side of steamed broccoli or roasted asparagus adds a nice touch of green and extra nutrients to your plate.

Common Mistakes to Avoid

This recipe is nearly foolproof, but here are a few tips to guarantee success.

• Uncooked or Crunchy Pasta: This can happen if the pasta isn’t fully submerged in the liquid or if the foil isn’t sealed tightly enough. Solution: Before baking, press down on the pasta with a spoon to ensure it’s covered by the sauce and water mixture. Crimp the foil tightly around the edges of the dish to trap all the steam.
• A Dry Casserole: This recipe is formulated with the perfect liquid-to-pasta ratio. Solution: Don’t be tempted to reduce the amount of water or sauce called for. The dry pasta needs all that liquid to cook properly and create a saucy final dish.
• A Soggy Topping: The panko topping needs direct heat to get crispy. Solution: Make sure you bake the casserole uncovered for the final 10 minutes. This allows the mozzarella to melt and the buttered panko to toast to a perfect golden brown.

Storing and Reheating Tips

This casserole makes for fantastic leftovers!

• Refrigerating: Store any leftovers in an airtight container or tightly covered in the original baking dish in the refrigerator for up to 4 days.
• Reheating: Reheat individual portions in the microwave until hot. For a crispier topping, you can reheat the casserole in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.
• Freezing: You can freeze the baked casserole for up to 3 months. Let it thaw in the refrigerator overnight before reheating in the oven. Note that the texture of the pasta may be slightly softer after freezing.

Conclusion

This Dump and Bake Chicken Parmesan Casserole is the definition of comfort food made easy. It delivers all the cheesy, saucy goodness of the classic dish you love, but streamlines the process into a single baking dish with virtually no prep work. It’s the perfect, reliable recipe for those nights when you need a delicious, satisfying meal on the table without any fuss. It’s guaranteed to become a new favorite in your weeknight dinner rotation.

We hope you enjoy this incredibly easy and delicious recipe! Try it out and let us know what you think in the comments below. We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more simple, family-friendly meal ideas!

FAQs

Q1. Do I really not have to cook the pasta beforehand?

That’s the magic of this recipe! The pasta cooks right in the baking dish with the sauce and water. Just make sure it’s well-stirred and submerged in the liquid, and cover the dish tightly with foil.

Q2. Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs would be delicious in this recipe. Cut them into bite-sized pieces just as you would the chicken breast. They may even result in a juicier final dish.

Q3. Can I assemble this casserole ahead of time?

It’s not recommended to assemble this dish too far in advance, as the dry pasta will start to absorb the liquid and may become gummy before it even gets into the oven. Since the prep time is only 10 minutes, it’s best to assemble it right before you plan to bake it.

Q4. What’s the best type of pasta to use?

Short, sturdy pasta shapes work best. Penne, campanelle, ziti, and rotini are all excellent choices as they hold the sauce well and cook evenly in the casserole.