Description
This Baked Chicken Parmesan Casserole is a hearty and comforting Italian-American dish combining tender rigatoni pasta, crispy chicken nuggets, fresh broccoli, and a rich tomato sauce layered with creamy mozzarella and parmesan cheeses. The casserole is topped with a flavorful buttery panko breadcrumb crust, baked to golden perfection and garnished with fresh basil for a delicious family-friendly meal.
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
Sauce and Cheeses
- 48 oz pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 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
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 nuggets improves texture but can be left frozen if preferred.
- 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 season with Italian seasoning, salt, and pepper. Cook for another 3-4 minutes until the broccoli begins to soften.
- Simmer Sauce: Pour 36 oz of the pasta sauce into the pot with vegetables, reserving about 12 oz for layering later. Let the mixture simmer over medium heat for about 10 minutes until the broccoli is slightly tender. Turn off the heat.
- Combine Pasta and Cheese: Add the cooked rigatoni to the sauce and vegetable mixture, stirring to coat the noodles well. Mix in 1 cup of shredded mozzarella and all of the parmesan cheese, stirring until evenly combined.
- 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 pasta sauce and mozzarella cheese on top. Repeat layering with the remaining pasta, chicken, sauce, and mozzarella.
- 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 with the butter and spices.
- Top and Bake: Spread the breadcrumb mixture evenly over the casserole’s surface. Bake in the preheated oven for 25-30 minutes until the casserole is bubbly 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 prevent burning. Remove from oven and garnish with fresh basil strands before serving.
Notes
- Use cooked chicken nuggets or tenders for convenience; fresh chicken can also be used but cook thoroughly before adding.
- Broccoli can be substituted with other vegetables like spinach or zucchini if preferred.
- Leftover pasta sauce can be used for dipping or additional layering.
- Monitor carefully during broiling to avoid burning the breadcrumb topping.
- This casserole is best served fresh but can be refrigerated and reheated for up to 3 days.
