Description
This Baked Chicken Parmesan Casserole is a hearty and comforting dish that combines al dente rigatoni pasta with tender chicken nuggets, sautéed broccoli, rich marinara sauce, and layers of melted mozzarella and parmesan cheese. Topped with a crispy, flavorful panko and parmesan breadcrumb mixture, this casserole is baked to golden perfection and garnished with fresh basil for an attractive and delicious meal perfect for family dinners or gatherings.
Ingredients
Scale
Pasta and Chicken
- 1 lb rigatoni pasta
- 6 cups chicken nuggets or cut chicken tenders (Bare brand recommended)
- 2 tbsp olive oil
Vegetables and Seasoning
- 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 Cheese
- 48 oz pasta sauce
- 3 cups shredded mozzarella cheese (divided)
- 1/2 cup parmesan cheese (for pasta mixture)
Topping
- 1/2 cup panko bread crumbs
- 1/3 cup parmesan cheese (for topping)
- 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 according to package directions and cut into bite-sized chunks. Nuggets can be cooked from frozen for better texture.
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add diced onions and cook until soft, about a few minutes. Stir in minced garlic and chopped broccoli, then sprinkle Italian seasoning, salt, and black pepper. Cook for another 3-4 minutes until broccoli begins to soften.
- Simmer Sauce: Add 36 oz of the pasta sauce into the pot with the sautéed vegetables, reserving 12 oz for later layering. Let the mixture simmer over medium heat for 10 minutes until broccoli is slightly tender. Turn off heat.
- Combine Pasta and Cheese: Stir the cooked rigatoni pasta into the sauce and vegetable mixture until well coated. Mix in 1 cup of shredded mozzarella cheese and all the parmesan cheese till evenly combined.
- Assemble Casserole Layers: Pour half of the pasta mixture into a 9×13 inch casserole dish. Layer half of the cooked chicken chunks over the pasta. Spread half of the reserved sauce over the chicken, then sprinkle with mozzarella cheese. Repeat the layering with remaining pasta mixture, chicken, sauce, and mozzarella to create two layers.
- Prepare Topping: In a small bowl, mix together panko bread crumbs, 1/3 cup parmesan cheese, melted butter, salt, black pepper, and Italian seasoning until crumbs are evenly coated.
- Top and Bake: Evenly spread the breadcrumb mixture over the top of the assembled casserole. Bake in preheated oven for 25-30 minutes, or until the casserole is bubbling and the topping turns golden brown.
- Broil and Garnish: For a crispy, browned finish, broil the casserole for the last few minutes, carefully monitoring to avoid burning. Remove from oven and garnish with fresh basil strands before serving.
Notes
- Using cooked chicken nuggets makes preparation quicker, but grilled or baked chicken tenders can also be substituted.
- Broccoli can be replaced with other vegetables like spinach or zucchini for variation.
- Reserve some sauce to ensure the casserole remains saucy and moist between layers.
- Watch the casserole closely during broiling as the topping can burn quickly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
