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Dump and Bake Chicken Parmesan

This dump-and-bake chicken Parmesan is the easiest way to enjoy the classic Italian favorite without all the fuss. Tender chicken bakes in marinara sauce, topped with mozzarella and Parmesan, then finished with a crispy breadcrumb topping.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
5 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bowtie pasta uncooked
  • 24 oz marinara sauce
  • 24 oz water
  • 1 ½ lb chicken cut into ½ inch cubes
  • 1 tablespoon italian seasoning
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • ½ cup grated parmesan cheese
  • 1 ½ cups mozzarella cheese
  • 1 cup Italian bread crumbs
  • 2 tablespoon melted butter
  • Fresh parsley to top

Equipment

  • Measuring cups and spoons
  • 9x13 inch casserole dish
  • aluminum foil
  • small bowl

Method
 

  1. Preheat the oven to 425 degrees.
  2. Add uncooked pasta, pasta sauce, water, chicken and seasonings to a 9x13-inch casserole dish. Stir, then cover with aluminum foil and bake for 30 minutes.
  3. Remove from the oven, and stir.
  4. Top with cheeses, then breadcrumbs. Drizzle melted butter over the top.
  5. Return to the oven and bake for 10-15 minutes uncovered, until golden.
  6. Sprinkle with fresh parsley to serve.

Notes

Store leftover Dump and Bake Chicken Parmesan in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot, or warm a larger portion covered in the oven at 350 degrees until heated through. If the pasta has thickened in the fridge, add a small splash of water or marinara before reheating.