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
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 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.
