Crispy, cheesy chicken Parmesan is the stuff of legend. While many consider it an Italian dish, it was technically created on American soil by culinary-savvy Italian immigrants in the early 20th century (likely inspired by the truly authentic Italian dish of eggplant parmigiana). But origin story aside, breaded chicken parmesan still gives us all those cozy Italian feels thanks to its cloak of tangy tomato sauce, layers of mozzarella and Parmesan cheeses, and tag-along side of hot cooked pasta.

Tips for Making Dump and Bake Chicken Parmesan

The secret to this dump casserole’s simplicity and speed is in the ingredients. Most importantly, we call for the pouches of already-cooked pasta (look for these in the pasta aisle), so you’re skipping the whole step of boiling, cooking, and draining the dried variety. Next, toss that pasta with purchased sauce (use any flavor—this is your chance to make it your own) and a bag of frozen mixed veggies. Add a pinch of crushed red pepper if you like a little extra zip. Finish by topping with frozen breaded chicken strips as the substitute for those hand-breaded and fried chicken cutlets. After baking, add the cheese blend (we won’t judge you for adding extra!) and bake 5 minutes more. The final flourish is a topping of fresh basil for color and flavor. Speed, taste, and cozy comfort—there’s a lot to love here!