Recipe of the Week: Dump and Bake Chicken Parmesan

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family



Dump and Bake Chicken Parmesan


  • 1 package whole wheat penne pasta
  • 1 (24 ounce) jar pasta sauce
  • 2 cups water
  • 1 pound of chicken (cut into small pieces)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 cup bread crumbs
  • salt and pepper to taste


  1. Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.
  2. Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together.
  3. Cover dish with aluminum foil and bake for 20 minutes.
  4. Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
  5. Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.


  • I used 1.5 lbs of chicken and would recommend using even more than that
  • The nice thing about this recipe is you can use your favorite sauce. You might want to consider using 1.5 jars
  • I felt that this was mostly noodle and not enough meat. Next time I will probably use only 2/3 – ¾ of the box of noodles.
  • Would also consider using a sausage instead of the chicken (or along with it)


Dump and Bake Chicken Parmesan