Baked Chicken Parmesan Casserole Recipe

Oh, I absolutely love this Baked Chicken Parmesan Casserole Recipe! It’s one of those comforting dishes that feels like a warm hug after a long day. What makes it so special is how it combines tender chicken nuggets with cheesy, saucy pasta and a crunchy topping, all baked until bubbly and golden. Whenever I need a crowd-pleaser or a family-friendly dinner that’s fuss-free but packed with flavor, this casserole is my go-to.

You’ll find that this dish works brilliantly for both busy weeknights and relaxed weekend meals. I discovered this trick when I wanted something that I could prep ahead and bake when ready, so it’s practically a life-saver on hectic days. The way the broccoli sneaks in adds a little green goodness, making it just a bit healthier without sacrificing any of the indulgence. Honestly, once you try this Baked Chicken Parmesan Casserole Recipe, it might just become a staple in your dinner rotation too!

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Ingredients You’ll Need

These ingredients come together perfectly in this Baked Chicken Parmesan Casserole Recipe, balancing savory, cheesy flavors with a bit of veggie goodness. When shopping, I recommend using quality pasta sauce and fresh broccoli for the best results.

• Rigatoni: Its tube shape holds onto sauce beautifully, making every bite flavorful.
• Chicken nuggets or cut chicken tenders: I love using Bare brand nuggets—they cook up tender and keep this recipe quick.
• Olive oil: For sautéing the onions and garlic, adding a subtle fruitiness.
• Yellow onion: Diced finely, it brings sweetness that softens the savory edges.
• Garlic cloves: Minced for that signature aroma and depth.
• Broccoli: Chopped small so it cooks through and disperses evenly.
• Italian seasoning: A blend that ties all the flavors with herbs like oregano and basil.
• Salt and pepper: Basic but essential to enhance all tastes.
• Pasta sauce: I use a thick, flavorful marinara that doesn’t overpower.
• Shredded mozzarella cheese: Melts gorgeously for gooey comfort.
• Parmesan cheese: Adds a nutty, salty kick both inside and in the topping.
• Panko bread crumbs: Mixed with parmesan and butter for that irresistible crunch.
• Melted butter: Binds the topping ingredients and browns it nicely.
• Fresh basil strands: A bright, fragrant finish that elevates the dish.

Variations

I like to switch things up depending on what’s in my fridge or my mood. This Baked Chicken Parmesan Casserole Recipe is super flexible, so feel free to get creative with it and make it your own!

• Swap Chicken: One time, I used shredded rotisserie chicken instead of nuggets—resulted in a silkier texture that my family loved.
• Vegetarian Version: Replace the chicken with roasted eggplant or mushrooms, and you’ve got a hearty vegetarian casserole.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a gentle heat that wakes up the flavors.
• Cheese Blend: Mix mozzarella with provolone or fontina for a different cheesy twist.

How to Make Baked Chicken Parmesan Casserole Recipe

Step 1: Prep and Cook the Pasta & Chicken

First things first: preheat your oven to 375°F. Cook the rigatoni according to the package instructions, then drain and set aside. This step is key—overcooked pasta can turn mushy in the casserole, so aim for al dente. Meanwhile, cook the chicken nuggets as directed, then chop them into bite-sized pieces. You can leave them frozen before baking if you’re short on time, but cooking them ahead really gives the best crispy texture inside the casserole.

Step 2: Sauté the Aromatics and Broccoli

Heat olive oil in a large dutch oven over medium-high heat. Toss in the diced onion and cook for a few minutes until softened and fragrant. Then add minced garlic and chopped broccoli, seasoning with Italian seasoning, salt, and pepper. Let everything cook together for 3 to 4 minutes until the broccoli just starts to soften. This little saute step brings out the natural sweetness of the onion and mellows the broccoli, which is essential for balance.

Step 3: Simmer with Sauce & Combine with Pasta and Cheese

Pour in about 36 ounces of the pasta sauce, reserving the rest to layer later. Let the mixture simmer on medium heat for 10 minutes to allow the flavors to meld and broccoli to soften a touch. Once done, turn off the heat and gently fold in the cooked rigatoni, coating the noodles evenly with the sauce. Add in 1 cup of shredded mozzarella and all the parmesan cheese, stirring well so the cheeses start to melt into the warm sauce—this is where things get beautifully gooey.

Step 4: Assemble the Casserole Layers

Grab a 9×13 casserole dish and spread half of the noodle mixture across the bottom. Scatter half of the chopped chicken nuggets evenly on top, followed by a layer of the remaining sauce and mozzarella. Repeat with the second half of the noodles and chicken, topping with the rest of the sauce and cheese. Layering like this helps distribute the chicken and sauce evenly, making sure every forkful is full of flavor.

Step 5: Add the Crunchy Topping and Bake

In a small bowl, mix together panko breadcrumbs, parmesan cheese, melted butter, salt, pepper, and Italian seasoning. Spread this topping evenly over the assembled casserole. Bake uncovered for 25 to 30 minutes, until it’s bubbling and the topping is golden. For that extra crunch and beautiful browning, I like to broil the casserole for the last few minutes—but keep a close eye so it doesn’t burn. When it’s done, sprinkle fresh basil strands over the top to add a pop of brightness and herbaceous aroma.

How to Serve Baked Chicken Parmesan Casserole Recipe

Garnishes

I always top this casserole with fresh basil right after baking. It adds a splash of color and a fresh, herbal note that cuts through the richness. Occasionally, I’ll sprinkle a little extra grated parmesan on top for good measure—because who can ever have too much cheese?

Side Dishes

For sides, I like to keep it simple—a crisp green salad with lemon vinaigrette pairs beautifully, balancing the richness of the casserole. Garlic bread or a crusty baguette also complements it perfectly when you’re in the mood for some carbs on top of carbs.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins, topped with little basil sprigs for a charming touch. If you want to impress guests, drizzle a balsamic glaze over the top just before serving—it’s a simple trick that adds complexity and elegance.

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool to room temperature, then store them tightly covered in the fridge. They keep well for about 3 to 4 days. I find using airtight containers helps retain the casserole’s moisture without getting soggy.

Freezing

This recipe freezes beautifully! I pack it into freezer-safe containers before baking for easy prep meals later. When you’re ready, thaw overnight in the fridge and bake as directed, adding a little extra time if needed for thorough heating.

Reheating

To reheat leftovers, I cover the dish with foil and warm it in the oven at 350°F until heated through—this helps keep the topping from drying out. Microwaving is faster but might soften the crispy crust. For best texture, I recommend the oven method.

FAQs

Final Thoughts

This Baked Chicken Parmesan Casserole Recipe holds a special place in my cooking repertoire because it’s comfort food that truly delivers on flavor and ease. Whether you’re feeding a hungry family or meal-prepping for the busy week ahead, it’s the kind of dish that makes everyone smile. Give it a try—you’ll appreciate how effortlessly it comes together and all those layers of cheesy, crispy, savory goodness that make it so irresistible. Trust me, you’ll want to keep this one in your recipe arsenal for years to come!

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