If you are craving a hearty, comforting meal that blends crispy textures with melty cheesy goodness, this Baked Chicken Parmesan Casserole Recipe is about to become your new culinary crush. Layered with tender rigatoni, savory chicken nuggets, vibrant broccoli, and a rich tomato sauce all topped with a golden, crunchy breadcrumb crust, this casserole masterfully captures everything you love about chicken parmesan in a warm, one-dish wonder. It’s perfect for feeding a crowd or enjoying as satisfying leftovers that only get better the next day.
Ingredients You’ll Need
Gathering simple, flavorful ingredients is the first step toward making this Baked Chicken Parmesan Casserole Recipe truly shine. Each component plays a crucial role: the rigatoni provides a hearty base, the chicken adds protein and savory depth, while the broccoli brings freshness and color. The cheeses and seasonings tie everything together with comforting, classic Italian flavors.
- 1 lb rigatoni pasta: Choose rigatoni for its hollow shape that holds sauce perfectly.
- 6 cups chicken nuggets or cut chicken tenders: Bare brand recommended for best taste and texture.
- 2 tbsp olive oil: For sautéing onions and adding richness.
- 1/2 yellow onion, diced: Adds sweetness and depth when cooked.
- 3 cloves garlic, minced: Brings aromatic warmth and flavor.
- 5 cups chopped broccoli: Offers a fresh, slightly crisp contrast.
- 1 tsp Italian seasoning: Classic herb blend that brings Italian flair.
- 1/2 tsp salt: Enhances all the flavors.
- 1/4 tsp black pepper: Adds subtle heat.
- 48 oz pasta sauce: Use a rich marinara for a robust tomato base.
- 3 cups shredded mozzarella cheese: The gooey, melty hero of the dish.
- 1/2 cup parmesan cheese: Adds salty, nutty notes in the casserole layers.
- 1/2 cup panko bread crumbs: For an irresistibly crunchy topping.
- 1/3 cup parmesan cheese: Mixed into the breadcrumb topping for extra flavor.
- 3 tbsp melted butter: Binds and browns the breadcrumb topping beautifully.
- 1/2 tsp salt: Seasoning for the topping.
- 1/4 tsp black pepper: Balanced heat for the crispy crust.
- 1 tsp Italian seasoning: Adds herbal brightness to the topping.
- Fresh basil strands, for garnish: A fresh, fragrant finish to the dish.
How to Make Baked Chicken Parmesan Casserole Recipe
Step 1: Prepare Pasta and Chicken
Begin by preheating your oven to 375°F (190°C). Cook the rigatoni pasta according to package directions until it’s perfectly al dente. Drain and set aside. Meanwhile, cook the chicken nuggets following the package instructions—this step is key to achieving a satisfying crispy texture when baked in the casserole later. Once cooked, chop the nuggets into bite-sized pieces for easy layering.
Step 2: Sauté Aromatics and Veggies
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the diced onions and cook until soft and fragrant. Toss in the minced garlic and chopped broccoli next, seasoning everything with Italian seasoning, salt, and black pepper. Let the broccoli soften just slightly to keep its bright green color and slight crunch.
Step 3: Simmer With Sauce
Pour 36 ounces of your pasta sauce into the pot with the vegetables while reserving the remaining 12 ounces for layering. Allow the mixture to simmer gently for 10 minutes so the flavors meld and the broccoli grows tender but not mushy. Turn off the heat once done.
Step 4: Combine Pasta, Cheese, and Sauce
Add the drained rigatoni to the sauce and vegetable mixture, stirring well to coat each piece with sauce. Stir in 1 cup of the shredded mozzarella and all the parmesan cheese to integrate melty, cheesy richness directly into the pasta base for lusciousness in every bite.
Step 5: Layer the Casserole
Ready your casserole dish—the classic 9×13 inch size is perfect here. Pour half of the pasta mixture evenly into the dish. Distribute half of the chicken pieces on top, then spread half of the reserved pasta sauce and sprinkle with mozzarella cheese. Repeat this layering once more to build two comforting, cheesy levels of goodness.
Step 6: Prepare the Topping
In a small bowl, combine the panko bread crumbs, parmesan cheese, melted butter, salt, pepper, and Italian seasoning. Mix until all crumbs are evenly coated with butter and spices, which will become a crunchy, golden crust when baked.
Step 7: Bake Until Bubbling
Spread the breadcrumb mixture evenly over the top of the casserole. Place the dish in the preheated oven and bake for 25 to 30 minutes until you see bubbling sauce peeking through and the breadcrumb topping turns a beautiful golden brown.
Step 8: Broil for a Perfect Finish
If you want that irresistible browned crunch on top, switch your oven to broil for the last few minutes. Keep a very close eye to avoid burning. When the topping reaches your desired crispiness, remove the casserole from the oven and garnish with fresh basil strands for that final pop of color and fragrance.
How to Serve Baked Chicken Parmesan Casserole Recipe
Garnishes
Fresh basil strands are a simple but stunning way to brighten this casserole. The fragrant basil adds a lovely herbal contrast to the rich cheese and tomato flavors. You can also sprinkle a little extra parmesan cheese before serving for an elegant finishing touch.
Side Dishes
Keep your sides light to balance the richness. A crisp green salad with a lemon vinaigrette complements the casserole beautifully. Garlic bread or a warm baguette is also perfect for soaking up every last bit of sauce. If you want to add more veggies, try roasted asparagus or a simple sautéed spinach with garlic.
Creative Ways to Present
This Baked Chicken Parmesan Casserole Recipe shines as a family-style centerpiece, straight from the oven to the table. For a more festive presentation, scoop individual portions into mini ramekins or bake in smaller casserole dishes for easy serving. Adding a drizzle of high-quality olive oil or a sprinkle of red pepper flakes can also enhance the flavor and presentation.
Make Ahead and Storage
Storing Leftovers
This casserole stores wonderfully in the refrigerator for up to 4 days. Cover tightly with foil or plastic wrap to keep the flavors sealed in and prevent the breadcrumb topping from becoming soggy. It’s perfect for quick weeknight dinners or reheating when you want a comforting meal without the fuss.
Freezing
You can freeze this baked chicken parmesan casserole up to 2 months. For best results, assemble the casserole but hold off on baking. Wrap it well in plastic wrap and foil before freezing. When ready to enjoy, thaw overnight in the fridge and then bake according to the instructions.
Reheating
Reheat individual portions in the microwave or warm the whole casserole in a 350°F oven until hot throughout. To refresh the breadcrumb topping’s crispness, pop it under the broiler for a minute or two, watching carefully so it doesn’t burn.
FAQs
Can I use fresh chicken instead of nuggets?
Absolutely! You can substitute cooked, diced chicken breasts or thighs if you prefer. Just make sure it is fully cooked before layering it in the casserole.
Is it okay to use a different type of pasta?
Definitely! While rigatoni works best for holding sauce, penne or ziti would also be great alternatives that soak up all the cheesy goodness just as well.
Can I make this recipe vegetarian?
Yes, omit the chicken and add more vegetables like mushrooms, zucchini, or bell peppers to keep it hearty and satisfying while still enjoying the classic flavors.
What type of pasta sauce do you recommend?
A rich marinara or traditional tomato basil sauce works wonderfully. Homemade or store-bought, choose one with good balance and deep flavor to complement the cheese and chicken.
How can I make the breadcrumb topping extra crunchy?
Use panko bread crumbs mixed with melted butter as in the recipe, and broil the casserole for a few minutes at the end of baking to achieve a golden, crispy topping.
Final Thoughts
There is nothing quite like the cozy comfort of this Baked Chicken Parmesan Casserole Recipe—a perfect blend of crispy, cheesy, and saucy elements baked to perfection. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this dish will quickly become a cherished favorite. So grab your ingredients, roll up your sleeves, and get ready to enjoy a delicious Italian-inspired casserole that feels like a warm hug on a plate.
Print
Baked Chicken Parmesan Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Chicken Parmesan Casserole is a comforting, layered pasta dish featuring rigatoni, tender chicken nuggets, sautéed vegetables, and rich tomato sauce, all topped with a crispy parmesan and panko breadcrumb crust. Perfect for family dinners, it combines Italian flavors with convenience, delivering a hearty and cheesy meal baked to golden perfection.
Ingredients
Pasta and Chicken
- 1 lb rigatoni pasta
- 6 cups chicken nuggets or cut chicken tenders (Bare brand recommended)
- 2 tbsp olive oil
Vegetables and Seasonings
- 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
Sauces and Cheeses
- 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
Garnish
- Fresh basil strands, for garnish
Instructions
- Preheat and Prepare Pasta and Chicken: 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. Cooking the nuggets ensures 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 with Vegetables: 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 with Sauce 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.
- Layer the Casserole: 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 Breadcrumb 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.
- Bake the Casserole: 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 for Crispiness 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
- You can use fresh chicken tenders instead of nuggets for a less processed option.
- Broccoli can be substituted with spinach or zucchini as preferred.
- Adjust seasoning according to taste, especially salt, since some pasta sauces are already salted.
- To make ahead, assemble the casserole up to the breadcrumb topping, cover, and refrigerate for up to 24 hours before baking.
- For a gluten-free option, use gluten-free pasta and breadcrumbs.
