Easy One Dish Chicken Parmesan Casserole
servings: 8
If you love Chicken Parmesan but don’t want the hassle of breading, frying, or cooking everything separately, this One Dish Chicken Parmesan Casserole is the perfect solution! This dump-and-bake meal comes together in minutes—no need to pre-cook the pasta or chicken. Everything bakes together in a single dish, soaking up the rich marinara sauce and gooey melted cheese. Pair it with a crisp salad, roasted vegetables, or a crusty baguette for a well-rounded meal.
Ingredients
- 1 pound chicken breasts cut into bite sized pieces
- 2 cups uncooked rigatoni pasta or other pasta of choice
- 2 cups water
- 1 jar marinara sauce (24 oz. or 2.5-3 cups)
- ½ teaspoon salt
- 1.5 cups shredded mozzarella cheese
- ¼ cup parmesan cheese shredded
- 1 cup Italian bread crumbs
- Cooking spray
Instructions
- Preheat the oven to 475 F.
- Spray a 9x13 inch casserole dish with cooking spray.
- Add dry pasta, cut up chicken, marinara sauce, salt, and water to the casserole dish and stir until well blended.
- Top with mozzarella and parmesan cheeses.
- Put the casserole dish on the center rack in the oven and bake for 45 minutes or until the internal temperature of the casserole is 165 F.
- Sprinkle the bread crumbs evenly over the top of the casserole and bake an additional 10 minutes.
- Remove the casserole from the oven and let sit for 10 minutes before serving.
Notes
- No Pre-Cooking Needed – The pasta and chicken cook directly in the sauce, so there's no need to boil pasta or pre-cook the chicken.
- Breadcrumb Topping – For extra crispiness, you can toast the breadcrumbs in a dry pan before adding them to the casserole.
- Low-Carb Option – Swap the pasta for cauliflower or broccoli florets or use low-carb pasta.
- Cheese Tip – Using freshly shredded cheese instead of pre-shredded will melt better and create a smoother texture.
- Make-Ahead Option – Assemble the casserole ahead, cover, and freeze for up to 3 months. Thaw in the fridge before baking.