Description
This Baked Chicken Parmesan Casserole is a comforting and delicious Italian-American dish combining tender rigatoni pasta, flavorful chicken nuggets, fresh broccoli, and a robust tomato sauce, layered with gooey mozzarella and parmesan cheeses. Topped with a golden, crispy panko and parmesan crust, it’s perfect for family dinners or casual gatherings.
Ingredients
Units
Scale
Casserole
- 1 lb rigatoni pasta
- 6 cups chicken nuggets or cut chicken tenders (Bare brand recommended)
- 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
- 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 the package instructions until al dente, then drain and set aside. Cook the chicken nuggets as per package directions, then cut into bite-sized chunks. You may leave nuggets frozen but cooking helps with better 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 soft. Stir in minced garlic and chopped broccoli, then add Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until the broccoli starts to soften.
- Simmer Sauce: Pour 36 oz of the pasta sauce into the pot with vegetables, reserving about 12 oz of sauce for layering later. Let the mixture simmer over medium heat for about 10 minutes until broccoli is slightly tender. Turn off the heat.
- Combine Pasta and Cheese: Add the cooked rigatoni to the sauce and vegetable mixture, stirring until the noodles are well coated. Mix in 1 cup of shredded mozzarella and all of the parmesan cheese. Stir 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 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 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 and browned finish, broil the casserole for the last few minutes. Monitor closely to prevent burning. Remove from oven and garnish with fresh basil strands before serving.
Notes
- For best texture, cook chicken nuggets before adding to the casserole.
- You can substitute broccoli with other vegetables like spinach or zucchini.
- If you prefer, use homemade pasta sauce for a fresher taste.
- Monitor closely during broiling to prevent burning the breadcrumb topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1/12 of casserole)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 55 mg