This Chicken Nugget Casserole Recipe combines crispy popcorn chicken, pasta, marinara sauce, and loads of cheese for the ultimate comfort food!
You ever have one of those days where cooking sounds like the actual worst? Like, standing in front of the fridge hoping dinner will magically appear? That was me last Tuesday. It was one of those run-everywhere, do-everything, forget-about-dinner-until-6PM kind of days.
I opened the freezer, saw a bag of popcorn chicken, and my brain immediately said, “Okay, we can work with this.” I also had pasta. And marinara. And cheese (because, let’s be real, I always have cheese). So, I threw them together, crossed my fingers, and hoped for the best.
Spoiler alert: It worked. Like, ridiculously well. My kids inhaled it. My husband went back for seconds (and maybe thirds, but I stopped counting). And me? I felt like a total genius for turning a handful of frozen ingredients into a dish that made everyone happy.
So now, this Chicken Nugget Casserole Recipe is in the official “emergency dinner” rotation. It’s cheesy, crispy, saucy, and downright comforting—basically, it’s everything you need when life gets busy, and you just want something easy and delicious.
Why You’ll Love This Chicken Nugget Casserole Recipe?
Let’s be honest. This is not a fancy recipe. It’s not winning any gourmet awards. But does it hit the spot every single time? Absolutely.
- It’s ridiculously easy. Like, throw-it-together-in-five-minutes easy.
- Kid-approved. If your house is anything like mine, chicken nuggets = happiness.
- The perfect mix of crispy, cheesy, and saucy. Seriously, it’s like chicken parm and baked ziti had a baby.
- Minimal dishes. One bowl, one casserole dish, one oven. That’s it.
- Endless ways to customize. Add some heat, swap the sauce, throw in veggies—make it yours.
Basically, if you need a dinner that requires zero brain power but delivers big on flavor, this is it.
Ingredient Notes:
You probably already have most of these ingredients, which makes this even easier. Here’s the breakdown:
- Frozen Popcorn Chicken (1 lb.) – No need to thaw. Just toss them in, and they’ll bake up crispy.
- Pasta (1 lb.) – I like penne or rotini because they hold sauce well, but anything works.
- Marinara Sauce (24 oz.) – Use your favorite brand or homemade if you’re fancy like that.
- Shredded Mozzarella Cheese (2 cups) – Because melty, gooey cheese is life.
- Parmesan Cheese (1 cup) – Adds that perfect salty, nutty flavor.
- Chopped Basil (2 tbsp.) – Totally optional, but adds a nice fresh touch.
Pro Tip: Want extra flavor? Use a garlic-heavy marinara or mix in a little Italian seasoning.
How To Make Chicken Nugget Casserole?
If you can boil pasta and dump things in a dish, you can make this. Here’s how:
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Cook the Pasta
Boil the pasta until it’s just al dente (a little firm). It’ll finish cooking in the oven, so don’t overdo it. Drain it and toss it into a big mixing bowl.
Step 3: Mix Everything Together
Add the frozen popcorn chicken, marinara sauce, 1 cup of mozzarella, and all of the parmesan to the pasta. Stir until it’s evenly coated in saucy, cheesy goodness.
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Step 4: Assemble the Casserole
Pour the pasta-chicken mixture into your prepared baking dish and spread it out evenly. Then, sprinkle the remaining mozzarella on top.
Step 5: Bake Until Bubbly
Bake uncovered for 50-60 minutes, until the sauce is bubbling, the cheese is melted, and the chicken is golden and crispy on top.
Step 6: Let It Cool & Top with Basil
Give it 10-15 minutes to cool before serving (unless you enjoy burning your tongue). Top with fresh basil if you’re feeling fancy.
Storage Options:
This casserole reheats beautifully, so don’t be afraid to make extra!
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight before reheating.
- Reheat: The oven is best—350°F until hot. Microwaving works too, but you’ll lose some crispiness.
Pro Tip: If it looks dry after reheating, drizzle a little extra marinara on top before warming it up.
Variations and Substitutions:
This casserole is basically a blank canvas for deliciousness. Try these swaps:
- Spice it up: Add red pepper flakes or a drizzle of buffalo sauce.
- Make it healthier: Use whole wheat pasta and swap in grilled chicken.
- Try different cheeses: Smoked gouda, provolone, or pepper jack are amazing.
- Switch the sauce: Alfredo, vodka sauce, or pesto—get creative.
- Go gluten-free: Use gluten-free pasta and gluten-free popcorn chicken.
What to Serve with Chicken Nugget Casserole?
This dish is hearty, but if you want to round out your meal, here are some ideas:
- Garlic Bread: Because carbs on carbs is always a good idea.
- Caesar Salad: Crisp and tangy to balance all the cheesy goodness.
- Steamed Veggies: Something green makes you feel slightly healthier.
- Roasted Asparagus: A quick and easy side with a fresh bite.
Frequently Asked Questions:
Do I need to thaw the popcorn chicken first?
Nope! It crisps up perfectly in the oven straight from frozen.
Can I use homemade chicken nuggets?
Absolutely! Just make sure they’re fully cooked before adding them.
How do I make it a little lighter?
Use a lower-fat cheese, swap in grilled chicken, and use whole wheat pasta.
So, what do you think? Are you ready to try this ridiculously easy, ridiculously delicious Chicken Nugget Casserole Recipe? It’s the kind of dinner that always disappears fast, and honestly—it just makes life easier. Give it a go and let me know what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
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Chicken Nugget Casserole Recipe
Ingredients
- 1 pound frozen popcorn chicken
- 1 pound pasta penne, rotini, or ziti recommended
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh basil optional
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with non-stick spray or butter.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and transfer it to a large mixing bowl.
Combine the Ingredients:
- To the cooked pasta, add the frozen popcorn chicken, marinara sauce, 1 cup of shredded mozzarella cheese, and the grated parmesan cheese. Stir the mixture until the pasta and chicken are evenly coated with sauce and cheese.
Assemble the Casserole:
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of mozzarella cheese over the top, ensuring full coverage.
Bake the Casserole:
- Place the casserole in the preheated oven and bake for 50-60 minutes, or until the sauce is bubbling, the cheese has melted, and the top is lightly golden.
Cool and Garnish:
- Remove the casserole from the oven and allow it to cool for 10-15 minutes before serving. Garnish with chopped fresh basil for added flavor and color, if desired.
Notes
- Use gluten-free pasta in place of traditional pasta. Varieties such as rice-based or chickpea-based pasta work well.
- Replace the frozen popcorn chicken with a gluten-free alternative, ensuring it is labeled gluten-free.
- Verify the marinara sauce and all packaged cheeses are gluten-free, as certain brands may include gluten-containing additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
