The Easiest Dump and Bake Chicken Parmigiana
Fully cooked chicken, marinara, two cheeses, and an olive oil breadcrumb topping. No pasta in the dish itself. Serve it over whatever noodle or rice you have, and dinner is done. One of the cleanest, most honest dump and bake dinners in the category.
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Servings: 5
Notes
Ingredients
- 1 lb fully-cooked chicken breast, shredded or cubed (about 2–3 cups)
- 1 (24 oz) jar marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Preheat your oven to 375°F. Grease an 8x8-inch baking dish with cooking spray.
- Layer the fully-cooked shredded or cubed chicken evenly in the bottom of the dish.
- Pour the marinara sauce over the chicken and mix together until the chicken is coated. Spread the mixture evenly across the bottom.
- Sprinkle both cheeses evenly over the top until the chicken is fully covered.
- In a small bowl, stir together the breadcrumbs, olive oil, chopped parsley, and a pinch of salt and pepper. Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Bake on the middle rack for 25–35 minutes until hot in the middle and bubbling on the sides.
- Turn on the broiler and broil for 1–2 minutes until the breadcrumbs are properly toasted and golden. Watch closely — it can go from golden to burnt quickly.
- Let rest for 10 minutes to allow the casserole to set before serving. Serve over cooked pasta or rice if desired.
- Fully cooked chicken only: This recipe is specifically designed for pre-cooked chicken — shredded, cubed, or leftover. Rotisserie chicken is the ideal shortcut. If you use a store-bought rotisserie bird, this will be slightly higher in calories and fat than the nutrition figures below, which are based on plain cooked chicken breast.
- Broiler is non-negotiable: The 1–2 minutes under the broiler is what finishes the topping. Without it, the breadcrumbs stay pale and soft. Set a timer and don't walk away.
- Freezer instructions: Assemble through Step 5. Do NOT bake. Cover tightly with plastic wrap and foil, label, and freeze. When ready to cook, thaw completely in the fridge overnight, then bake at 375°F as directed, adding extra time if still cold.
- Adding pasta to the dish: Several readers add a layer of al dente cooked pasta to the bottom of the dish before the chicken. If you do this, make sure the pasta is well coated in marinara so it doesn't dry out during baking.
- 8x8 dish vs 9x13: This recipe is sized for an 8x8. Doubling it for a 9x13 to make a second batch for the freezer is the smartest use of your time with this recipe.