Dump-and-Bake Chicken Parm Casserole

What the heck is this?

So you know those nights when you want chicken parm but the thought of breading and frying chicken makes you want to order takeout instead? Yeah, me too. That’s why I came up with this lazy genius version that tastes like you spent hours in the kitchen but actually takes like 10 minutes of effort. You literally dump everything in a dish, stick it in the oven, and boom – chicken parm magic without the mess or stress. It’s got all the cheesy, tomato-y, herby flavors of the classic, but in a form that won’t have you cleaning breadcrumb dust off your counters for days.

Why You’ll Love This Recipe

Let me count the ways this recipe will save your dinner sanity:

• It’s a TRUE dump-and-bake. No pre-cooking anything. I repeat: NO. PRE-COOKING.
• Cleanup involves like… one dish. ONE.
• It’s basically impossible to mess up. Seriously, my brother who burns water made this successfully.
• It’s budget-friendly and works with whatever chicken you’ve got in the freezer.
• The leftovers might actually taste better than the first night (if there are any).
• Kids demolish it without complaining about “green things.”
• It’s like regular chicken parm’s more laid-back cousin who still dresses nice for dinner.
• Did I mention you don’t have to bread or fry anything?

The Good Stuff You’ll Need

• 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks (frozen works too – just thaw first!)
• 1 jar (24 oz) marinara sauce (get the good stuff, or whatever’s on sale – I won’t judge)
• 2 cups uncooked penne or ziti (about half a box – whole wheat works fine if you’re being healthy)
• 1½ cups chicken broth (or water + a bouillon cube if you’re in a pinch)
• ½ cup white wine (optional – or just drink it while cooking and add more broth instead)
• 3 cloves garlic, minced (or a hefty spoonful from the jar, because life’s too short)
• 1 tablespoon Italian seasoning (the jar that has all the herbs mixed together)
• ½ teaspoon red pepper flakes (leave out if spicy food makes you sad)
• 1 teaspoon salt (more if you’re using low-sodium broth)
• ½ teaspoon black pepper
• 2 cups shredded mozzarella cheese, divided (pre-shredded is fine – this is about EASY)
• ½ cup grated Parmesan cheese (the real stuff if possible, not the sawdust in the green can)
• ½ cup Italian-style breadcrumbs (the secret to that chicken parm vibe without breading)
• Fresh basil for garnish (totally optional – who am I kidding, I usually forget this part)

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Let’s Do This

Prep (5 minutes – seriously):

1. Preheat your oven to 375°F. Find a 9×13 baking dish and give it a quick spray with cooking spray.
2. Cut up your chicken into bite-sized pieces. No need to be perfect – just roughly the same size so they cook evenly.

The Dump Part (5 minutes):

1. Throw the chicken pieces into your baking dish. Sprinkle with half the salt and pepper.
2. Pour in the pasta. Yes, UNCOOKED pasta. That’s the beauty of this masterpiece.
3. Mix the marinara sauce, chicken broth, wine (if using), garlic, Italian seasoning, red pepper flakes, and remaining salt and pepper in a bowl. Give it a quick stir and pour it over the chicken and pasta.
4. Use a spoon to poke everything down so it’s mostly submerged in the liquid. This is a crucial 10-second step!
5. Cover the dish tightly with aluminum foil. Like, really tightly or the pasta won’t cook properly, and we’ll both be sad.

The Bake Part (35-40 minutes):

1. Pop it in the oven for 35 minutes with the foil on.
2. Take it out (careful, it’s hot!) and remove the foil. The pasta should be almost tender. If it’s still really firm, cover it back up and give it another 5-10 minutes.
3. Stir everything. This helps the sauce thicken up a bit.
4. Sprinkle 1½ cups of the mozzarella on top, then the Parmesan, then the breadcrumbs, and finally the remaining ½ cup mozzarella. This layering is key for that classic chicken parm topping.
5. Stick it back in the oven, UNCOVERED this time, for about 10-15 minutes until the cheese is bubbly and getting those gorgeous golden brown spots.
6. Let it rest for 5-10 minutes before serving. I know it’s torture, but the sauce needs to thicken up a bit more.
7. Sprinkle with fresh basil if you’re feeling fancy or trying to impress someone.

Serving Suggestions

• A simple green salad on the side makes you feel like a responsible adult who serves balanced meals.
• Garlic bread is basically mandatory. Use it to sop up any extra sauce.
• A glass of whatever wine you didn’t use in the recipe (or did, just open another bottle – I support you).
• If you’re really going for it, serve with a side of roasted broccoli. The florets are perfect for catching extra sauce.
• For date night, put individual portions in cute little baking dishes. People lose their minds over individually portioned foods.

Switch It Up

Got the basic idea but want to make it your own? Try these twists:

• Veggie Boost: Throw in a handful of frozen spinach, some sliced mushrooms, or diced bell peppers with everything else. No pre-cooking needed!
• Spicy Version: Double the red pepper flakes and add a few tablespoons of chopped hot cherry peppers from a jar.
• Fancy Pants: Use fresh mozzarella torn into pieces instead of shredded, and add some sun-dried tomatoes to the sauce.
• Extra Protein: Brown some Italian sausage and throw it in the mix. More meat = more happy dinner faces at my house.
• Picky Eater Special: Blend the marinara if you have people who “don’t like chunks” in their sauce (I see you, parents of toddlers).

Make-Ahead & Storage Tips

• You can assemble this the night before, but don’t add the liquid until you’re ready to bake, or you’ll end up with mushy pasta.
• Leftovers keep in the fridge for 3-4 days. The pasta soaks up more sauce as it sits, so it gets even more flavorful.
• To reheat leftovers, sprinkle on a little water before microwaving to bring some moisture back.
• This freezes pretty well! Portion it into freezer-safe containers and thaw overnight in the fridge before reheating.
• If you want to meal prep, you can put everything except the liquid and cheese in a gallon freezer bag and freeze. Then just thaw, add the liquid ingredients, and bake as directed.

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Questions People Actually Ask

Q: Can I use chicken tenders or rotisserie chicken instead?
A: Absolutely! For tenders, just cut them into chunks. For pre-cooked rotisserie chicken, add it during the last 15 minutes of cooking (with the cheese) since it just needs to warm up.

Q: My family doesn’t do wine. Can I skip it?
A: Totally. Just replace it with extra chicken broth. You’ll miss a little of that marsala flavor, but it’s still delicious.

Q: Can I use a different pasta shape?
A: Yep! Just stick with similar-sized pasta like ziti, rotini, or fusilli. Tiny pasta cooks too fast and long pasta like spaghetti doesn’t work well for this method.

Q: Help! My pasta is still crunchy!
A: Two possible fixes: 1) Your foil wasn’t sealed tight enough, letting too much moisture escape, or 2) Your oven runs cool. Either add a splash more broth, cover tightly again, and bake another 10 minutes, or crank the heat up by 25 degrees next time.

Q: Can I make this gluten-free?
A: Sure thing! Use gluten-free pasta (check the cooking time on the box – you might need to adjust baking time slightly) and gluten-free breadcrumbs.

Q: My kids hate anything remotely tomato-based. What now?
A: Try a creamy variation! Swap the marinara for a mixture of alfredo sauce and chicken broth. Then call it “Cheesy Chicken Pasta Bake” instead of chicken parm. What they don’t know won’t hurt them.

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