Dump & Go Chicken Parmesan

Janet Crow


I've always made chicken parmesan the hard way by frying the chicken, boiling the noodles, etc. I watched my Cousin throw this dish together in a matter of minutes and it's the only way I make chicken parmesan now. Easy and delicious.


☆☆☆☆☆ 0 votes

10 Min
1 Hr


  • 16 oz
    thin spaghetti
  • 24 oz
    marinara sauce
  • 2 1/2 c
    chicken broth
  • 1 1/2 tsp
    italian seasoning
  • 1 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 8
    boneless/skinless chicken cutlets, 1/2" thick
  • 8 oz
    freshly grated mozzarella cheese
  • 1 c
    panko breadcrumbs
  • 1/4 c
    grated parmesan cheese

How to Make Dump & Go Chicken Parmesan


  1. Spray a 9x13" casserole dish with cooking spray. Take the thin spaghetti and break it in half and place in the bottom of the dish. Pour the marinara sauce over the pasta then pour the chicken broth into the empty jar, shake it to get the rest of the sauce out and pour over the pasta. Sprinkle in the garlic powder, 1 tsp. of italian seasoning and the onion powder. Use a fork and stir everything together.
  2. Nestle the chicken into the dish and then cover tightly with tinfoil. Bake in a 425 degree oven for 45 minutes.
  3. Remove and uncover, top with the mozzarella cheese and return to the oven for 10 minutes. Mix together the panko, remaining italian seasoning and parmesan. Remove the dish and sprinkle over the top. Return to the oven for 5-6 minutes till golden brown.

Printable Recipe Card

About Dump & Go Chicken Parmesan

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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