Description
Ree Drummond’s chicken parmesan casserole delivers classic Italian-American comfort with irresistible layers of crispy chicken, marinara sauce, and melted cheese. Hearty and satisfying, this one-pan meal brings family together for a delicious dinner that you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken thighs
- 3 eggs, lightly beaten
Cheeses:
- 12 ounces (340 grams) fontina cheese, freshly grated
- ¼ cup finely grated Parmesan cheese
Pasta and Sauce:
- 1 pound (454 grams) whole wheat rotini
- 1 jar (24 ounces/680 grams) marinara sauce
Coating and Seasoning:
- 1 ¼ cups all-purpose flour
- 2 cups seasoned panko bread crumbs
- ½ cup seasoned fine breadcrumbs
- 3 tablespoons vegetable or canola oil
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9×13-inch (23×33 centimeters) baking dish with nonstick cooking spray.
- Fill a large pot with water and bring to a rolling boil. Cook the rotini pasta for 2-3 minutes less than package instructions, ensuring it remains slightly firm. Drain and set aside.
- Create a seasoned coating station: Mix 1 cup all-purpose flour with salt, black pepper, and garlic powder in one shallow bowl. Whisk eggs in a second bowl. Combine panko breadcrumbs, traditional breadcrumbs, and remaining flour in a third bowl.
- Pat chicken thighs dry and season with additional salt and pepper. Carefully dredge each piece first in the flour mixture, then dip into beaten eggs, and finally coat thoroughly with breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Fry chicken pieces until golden brown, approximately 3-4 minutes per side. Transfer cooked chicken to a plate lined with paper towels.
- Spread 18 ounces (510 grams) of marinara sauce across the bottom of the prepared baking dish. Incorporate minced garlic and dried basil into the sauce.
- Add cooked pasta to the marinara and mix well. Sprinkle half of the grated fontina cheese and gently combine.
- Arrange the crispy chicken pieces evenly over the pasta layer. Drizzle remaining 6 ounces (170 grams) of marinara sauce on top.
- Generously top with remaining fontina cheese and all of the Parmesan cheese, creating a complete coverage.
- Bake in the preheated oven for 25-30 minutes, or until the cheese melts and turns a beautiful golden brown with crispy edges.
- Remove from oven and allow the casserole to rest for 10 minutes before serving, which helps the dish set and makes cutting easier.
Notes
- Elevate texture by browning chicken first, creating a crispy exterior that stays crunchy even after baking with sauce and pasta.
- Select spiral pasta for kid-friendly eating and superior sauce-holding capabilities, ensuring maximum flavor in every bite.
- Combine panko, fine breadcrumbs, and flour for comprehensive chicken coating, guaranteeing an evenly crisp and golden exterior.
- Create flavor layers by mixing pasta with sauce and cheese before transferring to baking dish, then topping with browned chicken for depth and richness.
- Enhance moisture and indulgence by drizzling extra sauce and sprinkling additional cheese over chicken before final baking, transforming the casserole into a mouthwatering masterpiece.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 790 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 88 g
- Fiber: 6 g
- Protein: 41 g
- Cholesterol: 170 mg