Baked Chicken Parmesan Casserole (Print Version)

# Ingredients:

→ Main Casserole Components

01 - 1 pound rigatoni pasta
02 - 6 cups chicken nuggets or sliced chicken tenders (Bare brand recommended)
03 - 2 tablespoons extra virgin olive oil
04 - 1/2 medium yellow onion, finely chopped
05 - 3 fresh garlic cloves, minced
06 - 5 cups fresh broccoli florets, chopped
07 - 1 teaspoon Italian herb seasoning
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 48 ounces marinara pasta sauce
11 - 3 cups shredded mozzarella cheese
12 - 1/2 cup freshly grated Parmesan cheese

→ Crispy Golden Topping

13 - 1/2 cup panko breadcrumbs
14 - 1/3 cup grated Parmesan cheese
15 - 3 tablespoons melted unsalted butter
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1 teaspoon Italian seasoning
19 - Fresh basil leaves for garnish

# Instructions:

01 - Heat your oven to 375°F. Cook the rigatoni following the package directions until al dente, then drain and set aside. Prepare your chicken nuggets according to package instructions, then cut them into bite-sized pieces. For the best texture, cook them first rather than using frozen.
02 - Heat a large Dutch oven over medium-high heat. Add the olive oil and let it warm up, then toss in the diced onions. Sauté for a few minutes until they start to soften, then add the minced garlic and chopped broccoli. Season with Italian herbs, salt, and pepper, cooking everything together for 3-4 minutes.
03 - Pour about 36 ounces of the pasta sauce into the pot (save the remaining sauce for layering later). Let this simmer over medium heat for roughly 10 minutes, allowing the broccoli to become tender. Remove from heat when done.
04 - Add your cooked rigatoni to the saucepan and toss until every piece is well coated. Mix in 1 cup of the mozzarella cheese along with all the Parmesan, stirring until everything is nicely combined.
05 - Spread half of the pasta mixture into a 9x13 inch baking dish. Top with half of your prepared chicken pieces, then drizzle with half of the remaining sauce and sprinkle with half of the remaining mozzarella. Repeat this layering process with the rest of the pasta, chicken, sauce, and cheese.
06 - In a small bowl, combine all the topping ingredients except the fresh basil. Sprinkle this golden mixture evenly over the entire casserole. Bake for 25-30 minutes until it's bubbling beautifully around the edges.
07 - For the final touch, switch to broil for the last few minutes to achieve a gorgeous golden-brown top. Keep a close eye on it to prevent burning! Remove from oven and garnish with fresh basil leaves before serving.

# Notes:

01 - This hearty casserole puts a delicious spin on classic chicken parmesan by combining all your favorite flavors in one satisfying dish.
02 - For best results, cook the chicken nuggets ahead of time rather than using them frozen - this ensures better texture in the final dish.
03 - The casserole can be assembled ahead of time and refrigerated before baking, making it perfect for meal prep or entertaining.

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