Pioneer Woman Chicken Parmesan Casserole

Pioneer Woman chicken parmesan casserole layers panko-crusted chicken thighs over whole wheat rotini tossed in marinara and melted fontina cheese, baked at 375F (190C) until golden and bubbly in about 1 hour.

Ree Drummond published this as her Cheesy Chicken Parmesan Pasta Bake on thepioneerwoman.com, where she shortens the classic chicken parm dinner by browning the breaded chicken just until crisp on the outside and letting the oven finish the cooking on top of the cheesy pasta.

Cook the rotini a minute or two short of al dente before adding it to the baking dish, because the pasta keeps absorbing marinara and softening during 30 minutes in the oven. Fully cooked pasta turns to mush by the time the fontina melts and bubbles.

Pioneer Woman Chicken Parmesan Casserole

Author: Hamdi Saidani Cooking Method:Stir-frying Cuisine:American Italian-American Courses:Dinner Main dish

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:457 kcal Best Season:Available

Description

A weeknight chicken parm bake that swaps the usual spaghetti for spiral pasta mixed with grated fontina and marinara, topped with skillet-crisped breaded chicken thighs and finished under a layer of melted Parmesan.

Ingredients

Pasta

• 1 lb (450g) whole wheat rotini
• 1 jar (24 oz / 680g) marinara sauce, divided
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 12 oz (340g) fontina cheese, freshly grated, divided
• 1/4 cup (25g) finely grated Parmesan cheese

Chicken

• 3 tablespoons (45ml) vegetable or canola oil
• 1 lb (450g) boneless, skinless chicken thighs
• 1 1/4 cups (155g) all-purpose flour, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 3 large eggs, lightly beaten
• 2 cups (120g) seasoned panko breadcrumbs
• 1/2 cup (60g) seasoned fine breadcrumbs

Instructions

1. Preheat the oven to 375F (190C) and spray a 9×13-inch baking dish with nonstick spray.
2. Boil a large pot of salted water and cook the rotini 1 to 2 minutes less than the package directions. Drain and set aside.
3. Stir together 1 cup of the flour, salt, pepper, and garlic powder in a shallow bowl.
4. Place the beaten eggs in a second bowl.
5. Mix the panko, fine breadcrumbs, and remaining 1/4 cup flour in a third bowl.
6. Season the chicken thighs with salt and pepper, then dredge each piece in the seasoned flour, dip in the egg, and press into the breadcrumb mixture to coat.
7. Heat the oil in a large skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side until deeply golden. Set aside.
8. Pour three-quarters of the marinara into the baking dish and stir in the garlic and basil.
9. Add the drained pasta to the dish and toss it with the sauce, then stir in half of the grated fontina.
10. Arrange the browned chicken on top of the pasta and spoon the remaining marinara over it.
11. Scatter the remaining fontina and sprinkle the Parmesan over the top.
12. Bake for 30 minutes until the cheese is golden and bubbly. Let cool slightly before serving.

Keywords:Chicken Parmesan Casserole, Pioneer Woman Chicken Parmesan Casserole, Cheesy Chicken Parmesan Pasta Bake

FAQs

Why does Ree use fontina instead of mozzarella in this casserole?

Fontina melts into a smooth, creamy layer without turning stringy or rubbery the way mozzarella can after 30 minutes in the oven. It also has a richer, nuttier flavor that stands up to the seasoned breadcrumb crust on the chicken.

Use low-moisture whole milk mozzarella grated fresh from a block if you swap. Pre-shredded bags contain anti-caking starch that prevents even melting across the top of Ham and Noodle Casserole Recipe.

Why mix panko and fine breadcrumbs together for the coating?

Panko gives the chicken a jagged, crunchy exterior, but the large flakes leave gaps that expose the meat underneath. Ree fills those gaps by adding fine breadcrumbs and a quarter cup of flour so every surface gets sealed.

That tight coating holds up during the 30-minute bake without cracking apart. A panko-only crust looks great in the skillet but falls off in the oven, and the exposed chicken underneath dries out.

Why only brown the chicken and not cook it all the way through?

The chicken just needs a quick sear to set the crust, because it finishes cooking during 30 minutes on top of the hot pasta. Cooking it fully in the skillet means it overcooks during the bake and turns tough.

Pull the pieces when the outside is deeply golden, about 3 to 4 minutes per side. Thighs are forgiving here because their higher fat content keeps them juicy, which is why Ree picks them over Orange Chicken for bakes.

Can you assemble this casserole ahead and bake it later?

You can build the full dish up to a day ahead and refrigerate it covered before baking. Add 10 to 15 extra minutes of oven time since the cold dish needs longer to heat through and get the cheese bubbling.

The breaded chicken crust softens slightly overnight, so if crunch matters, brown the chicken fresh and lay it on top of the pre-assembled Greek Pasta Salad right before baking. Leftovers keep for 3 days in the fridge.

Why stir half the fontina into the pasta instead of putting it all on top?

Folding half the fontina into the hot rotini creates a cheesy sauce throughout so every forkful has melted cheese, not just the bites from the top layer. All the fontina on top leaves the bottom half tasting like plain pasta in marinara.

The second half browns and bubbles during the bake, giving the casserole a golden crust you can see and hear crackling. Two layers of cheese is what separates this from a basic Chicken Pot Pie with Biscuits with pasta on the side.