Description
This hearty Baked Chicken Parmesan Casserole combines tender rigatoni pasta, crispy chicken nuggets, flavorful broccoli, and a rich tomato sauce, all topped with a crispy parmesan and panko bread crumb crust. Perfect for a comforting family dinner, it blends Italian seasoning and cheeses for a savory baked pasta dish that’s easy to prepare and sure to satisfy.
Ingredients
Units
Scale
Casserole
- 1 lb rigatoni
- 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 pepper
- 48 oz pasta sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup parmesan cheese
Topping
- 1/2 cup panko bread crumb
- 1/3 cup parmesan cheese
- 3 tbsp melted butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp Italian seasoning
- Fresh basil strands
Instructions
- Prepare Pasta and Chicken: Preheat oven to 375°F. Cook rigatoni according to package instructions until al dente, drain, and set aside. Cook chicken nuggets according to package instructions, then cut into small bite-sized pieces. Nuggets can be used frozen, but cooking them ahead provides better texture.
- Sauté Vegetables: In a large Dutch oven over medium-high heat, heat olive oil. Add diced onions and sauté for a few minutes until translucent. Add minced garlic and chopped broccoli; stir in Italian seasoning, salt, and pepper. Cook for 3-4 minutes until broccoli starts to soften.
- Simmer Sauce: Pour 36 oz of pasta sauce into the pot with vegetables, reserving about 12 oz of sauce for assembling the casserole. Let the mixture simmer over medium heat for about 10 minutes until the broccoli is slightly softened. Remove from heat.
- Combine Pasta with Sauce and Cheese: Add cooked rigatoni to the sauce mixture, stirring well to coat noodles. Stir in 1 cup shredded mozzarella cheese and all of the parmesan cheese. Mix thoroughly until cheese is melted and evenly distributed.
- Assemble Casserole: In a 9×13-inch casserole dish, spread half of the noodle mixture evenly. Top with half of the cooked chicken pieces. Distribute half of the reserved sauce and shredded mozzarella over the chicken layer. Repeat by layering the remaining noodle mixture, chicken, sauce, and mozzarella cheese.
- Prepare Topping and Bake: In a small bowl, combine panko bread crumbs, parmesan cheese, melted butter, salt, pepper, and Italian seasoning. Sprinkle the topping evenly over the assembled casserole. Bake in the preheated oven for 25-30 minutes until the casserole is bubbling.
- Broil for Crispy Top: Turn the oven to broil for the last few minutes of baking to brown and crisp the topping. Watch closely to prevent burning.
- Garnish and Serve: Remove casserole from oven and let cool slightly. Garnish with fresh basil strands before serving.
Notes
- For best texture, cook chicken nuggets ahead instead of using them frozen.
- Broccoli can be substituted with other vegetables like spinach or zucchini if preferred.
- Use freshly shredded mozzarella and parmesan cheese for better melting and flavor.
- Keep an eye on the casserole while broiling to avoid burning the topping.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven for best results.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg
