Description
This Baked Chicken Parmesan Casserole is a hearty and comforting Italian-inspired dish featuring rigatoni pasta, tender chicken nuggets, and vibrant broccoli all baked in a rich tomato sauce and topped with a crispy parmesan breadcrumb crust. Perfect for feeding a crowd, this casserole combines familiar flavors in a convenient one-dish meal that’s cheesy, savory, and satisfying.
Ingredients
Scale
Pasta and Chicken
- 1 lb rigatoni pasta
- 6 cups chicken nuggets or cut chicken tenders (Bare brand recommended)
Vegetables and Seasoning
- 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
Sauces and Cheese
- 48 oz pasta sauce
- 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
- 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 helps achieve a better texture.
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onions and cook for a few minutes until soft. Stir in the minced garlic and chopped broccoli, then season with Italian seasoning, salt, and black pepper. Cook for 3-4 minutes until broccoli begins to soften.
- Simmer Sauce: Pour 36 oz of the pasta sauce into the pot with the vegetables, reserving about 12 oz for later layering. Let the mixture simmer over medium heat for about 10 minutes until the broccoli is slightly tender, then turn off the heat.
- Combine Pasta and Cheese: Add the cooked rigatoni to the sauce and vegetable mixture, stirring well to coat the noodles. Mix in 1 cup of shredded mozzarella and all 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 shredded mozzarella cheese on top. Repeat with the remaining pasta mixture, chicken, and mozzarella to create two layers.
- Prepare Topping: In a small bowl, combine the panko bread crumbs, parmesan cheese, melted butter, salt, black 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 assembled casserole. Bake in the preheated oven for 25-30 minutes until the casserole is bubbling and the topping is golden brown.
- Broil and Garnish: For a crispy and browned finish, broil the casserole for the last few minutes, watching closely to avoid burning. Remove from the oven and garnish with fresh basil strands before serving.
Notes
- You can substitute homemade or your favorite jarred pasta sauce.
- Using cooked chicken nuggets simplifies prep but cooked chicken tenders can be used instead.
- Broccoli can be replaced with other vegetables like spinach or zucchini if preferred.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For a crispier topping, broil carefully and watch closely to prevent burning.
