Description
This Baked Chicken Parmesan Casserole is a hearty and comforting Italian-inspired dish featuring tender rigatoni pasta, juicy chicken nuggets, vibrant broccoli, and a rich blend of tomato sauce and cheeses. Layers of seasoned chicken and pasta are topped with a flavorful, buttery breadcrumb crust and baked to golden perfection. Perfect for family dinners, this casserole combines familiar flavors in a convenient, crowd-pleasing format.
Ingredients
Scale
Pasta and Chicken
- 1 lb rigatoni pasta
- 6 cups chicken nuggets or cut chicken tenders (Bare brand recommended)
Vegetable and Sauce
- 2 tbsp olive oil
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 5 cups chopped broccoli
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 48 oz pasta sauce
Cheese
- 3 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
Topping
- 1/2 cup panko bread crumbs
- 1/3 cup parmesan cheese
- 3 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
Garnish
- Fresh basil strands, for garnish
Instructions
- Preheat & Prepare Ingredients: Preheat your oven to 375°F (190°C). Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside. Cook the chicken nuggets as per package directions, then cut into bite-sized chunks. Cooking the nuggets beforehand improves texture.
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook for a few minutes until softened. Stir in minced garlic and chopped broccoli, then season with Italian seasoning, salt, and pepper. Cook for 3-4 minutes until the broccoli begins to soften.
- Simmer Sauce: Pour 36 oz of pasta sauce into the pot with vegetables, reserving 12 oz of sauce for later layering. Allow the mixture to simmer over medium heat for about 10 minutes until broccoli is tender. Then turn off the heat.
- Combine Pasta and Cheese: Add the cooked rigatoni to the sauce and vegetable mixture, stirring until the noodles are evenly coated. Then mix in 1 cup of shredded mozzarella and all of the parmesan cheese, stirring thoroughly to combine.
- Assemble Casserole Layers: Pour half of the pasta mixture into a 9×13 inch casserole dish. Evenly distribute half of the cooked chicken chunks over the pasta. Add half of the reserved sauce and mozzarella cheese on top. Repeat these layers with the remaining pasta, chicken, and mozzarella cheese to create two layers.
- Prepare Topping: In a small bowl, combine panko bread crumbs, parmesan cheese, melted butter, salt, pepper, and Italian seasoning. Mix well until the crumbs are evenly coated.
- Top and Bake: Spread the breadcrumb mixture evenly over the top of the casserole. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbling and the topping is golden brown.
- Broil and Garnish: For a crispy finish, broil the casserole for the last few minutes, monitoring closely to prevent burning. Remove from oven and garnish with fresh basil strands before serving.
Notes
- You can substitute chicken nuggets with cut chicken tenders or cooked shredded chicken for a healthier option.
- Broccoli can be replaced with other vegetables such as spinach or zucchini depending on preference.
- Use a high-quality pasta sauce for best flavor or make your own marinara sauce.
- To keep the topping crispy, avoid covering the casserole immediately after baking.
- For a gluten-free version, use gluten-free pasta and gluten-free breadcrumbs.
