Pioneer Woman Chicken Parmesan Casserole

Pioneer Woman Chicken Parmesan Casserole is made with whole wheat rotini, marinara sauce, fontina cheese, Parmesan cheese, chicken thighs, and a blend of breadcrumbs. This delicious Chicken Parmesan Casserole creates a tasty dinner that takes about 1 hour to prepare and can serve up to 4 people.

Pioneer Woman Chicken Parmesan Casserole Ingredients

Ingredients For the Pasta:

• 1 lb. whole wheat rotini
• 1 jar (24 oz. size) marinara sauce, divided (use 18 oz. in the base, 6 oz. for topping)
• 2 cloves garlic, minced
• 1/2 tsp dried basil
• 12 oz. weight fontina cheese, freshly grated, divided (use 8 oz. in the pasta mix, 4 oz. for topping)
• 1/4 cup finely grated Parmesan cheese

Ingredients For the Chicken:

• 3 tbsp. vegetable or canola oil
• 1 lb. boneless, skinless chicken thighs
• 1 1/4 cups all-purpose flour, divided (1 cup for dredging, 1/4 cup for breadcrumbs mixture)
• 1 tsp. salt, plus extra for seasoning
• 1 tsp. pepper, plus extra for seasoning
• 1 tsp. garlic powder
• 3 eggs, lightly beaten
• 2 cups seasoned panko bread crumbs
• 1/2 cup seasoned fine breadcrumbs

How To Make Pioneer Woman Chicken Parmesan Casserole

1. Prepare the Oven and Pasta: Preheat oven to 375ºF. Spray a 9×13-inch baking dish with nonstick spray. Bring a large pot of water to a boil. Cook the rotini according to package instructions, but reduce the cooking time by 1-2 minutes as it will continue to cook in the oven. Drain and set aside.
2. Cook the Chicken: While the pasta cooks, heat oil in a large skillet over medium-high heat. Combine 1 cup of flour, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. garlic powder in a bowl. In another bowl, whisk the eggs. In a third bowl, mix the panko breadcrumbs, fine breadcrumbs, and the remaining 1/4 cup flour. Season chicken thighs with additional salt and pepper to taste. Dredge each piece in the flour mixture, dip in the beaten eggs, then coat in the breadcrumb mixture. Fry in the skillet until golden on each side, about 3-4 minutes per side. Remove from heat.
3. Assemble the Casserole: Spread 18 oz. of marinara sauce in the bottom of the prepared baking dish. Stir in the minced garlic and dried basil. Add the cooked pasta and half of the grated fontina cheese. Mix well to combine.
4. Layer the Chicken: Place the cooked chicken evenly over the pasta. Spoon the remaining 6 oz. of marinara sauce over the chicken. Sprinkle the remaining fontina cheese and all the Parmesan cheese on top.
5. Bake and Serve: Bake in the preheated oven for 30 minutes, or until the cheese is golden and bubbly. Let the casserole cool slightly before serving to allow it to set for easier slicing.

Recipe Tips

• Brown the Chicken First: Cook the chicken until it’s crispy on the outside before you bake it. This keeps it crunchy even after it’s baked with the sauce and pasta.
• Choose Spiral Pasta: Use spiral pasta because it’s easy for kids to eat and it holds the sauce well, making every bite tasty.
• Mix Different Breadcrumbs: Use a mix of panko breadcrumbs, fine breadcrumbs, and flour. This helps cover all parts of the chicken evenly, so it gets really crispy.
• Layer the Dish Properly: Mix the cooked pasta with sauce and cheese before you put it in the baking dish. Then, put the browned chicken on top. This spreads the flavors throughout the dish.
• Add More Sauce and Cheese: Before baking, add some extra sauce and a bit of cheese on top of the chicken. This makes the casserole extra juicy and cheesy.

What To Serve With Chicken Parmesan Casserole

Serve Chicken Parmesan Casserole with garlic bread, Caesar salad, steamed green beans, and sautéed spinach. It’s also great with roasted vegetables, buttered peas, cucumber salad, and a light tomato soup for a delicious and complete meal.

How To Store Chicken Parmesan Casserole

• In the Fridge: Let the casserole cool completely. Cover the dish with plastic wrap or put it in a container with a lid. It stays good in the fridge for 3 to 4 days.
• In the Freezer: To keep it longer, wrap the casserole well with foil, then put it in a freezer bag or a container that’s safe for the freezer. It can be frozen for up to 2 months. Thaw it in the fridge the night before you plan to eat it, then reheat it.

How To Reheat Leftover Chicken Parmesan Casserole

• In the Oven: Heat your oven to 350°F (175°C). Put the casserole in a baking dish and cover it with foil. Heat it for 15-20 minutes until it’s hot all through.
• In the Microwave: Put some of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Microwave on high for about 2-3 minutes, stirring halfway to warm it evenly.
• In the Air Fryer: Set the air fryer to 350°F (175°C). Put the casserole in a dish that fits in the air fryer. Warm it for 5-10 minutes, checking it now and then to make sure it doesn’t get too dry.

Pioneer Woman Chicken Parmesan Casserole Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 1457
• Total Fat: 54 g
• Saturated Fat: 22 g
• Trans Fat: 0 g
• Cholesterol: 335 mg
• Sodium: 1837 mg
• Carbohydrates: 152 g
• Dietary Fiber: 10 g
• Sugar: 15 g
• Protein: 78 g

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Jalapeno Popper Chicken Casserole
• Pioneer Woman Mexican Chicken Casserole
• Pioneer Woman Chicken Spaghetti Casserole
• Pioneer Woman Chicken Biscuit Casserole
• Pioneer Woman Poppy Seed Chicken Casserole