Pin it I stumbled across this dish on a Tuesday evening when I had leftover rotisserie chicken and half a box of ditalini staring at me from the pantry. I'd been watching those viral crinkle cakes all over my feed, but the sweet versions never quite grabbed me. Then it hit me: why not make it savory? The phyllo crackled under my fingers as I scrunched it, and I knew I was onto something that would surprise everyone at dinner.
The first time I brought this to a potluck, my friend Sarah kept asking what restaurant I ordered it from. When I told her I made it at home, she didn't believe me until I showed her the photos on my phone. That night, three people texted me for the recipe before I even got home.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, it saves time and adds a depth of flavor that plain poached chicken just can't match.
- Cooked ditalini pasta: These little tubes hold onto the cheese beautifully, but any small pasta shape like orzo or small shells will work in a pinch.
- Ricotta cheese: This keeps the filling moist and creamy without being heavy, I once tried cottage cheese and regretted it immediately.
- Shredded mozzarella cheese: The key to that gorgeous cheese pull when you slice into it, don't skimp on this.
- Grated Parmesan cheese: Adds a sharp, salty note that balances the richness, freshly grated tastes noticeably better than the stuff in the green can.
- Fresh parsley: A handful of this brightens everything up and makes the filling taste less one-dimensional.
- Garlic powder and dried oregano: These bring warmth and a hint of Italian comfort without overpowering the delicate phyllo.
- Phyllo dough: Thaw it in the fridge overnight or it will tear like tissue paper, trust me on this one.
- Unsalted butter, melted: Brush generously but not so much that it pools, you want crispy layers not soggy ones.
- Eggs, whole milk, and heavy cream: This custard soaks through the phyllo and binds everything into a cohesive cake that slices cleanly.
Instructions
- Get Your Oven Ready:
- Preheat to 375°F and grease your baking dish well. Phyllo loves to stick, and you don't want to fight it later when you're trying to serve.
- Mix the Filling:
- Combine the chicken, pasta, all three cheeses, parsley, and seasonings in a big bowl. It should look creamy and smell garlicky, if it doesn't, add a pinch more garlic powder.
- Scrunch the Bottom Layers:
- Butter a sheet of phyllo, then gently accordion it into loose waves. Lay it in the dish and repeat with seven more sheets, covering the bottom completely.
- Add the Filling:
- Spoon the chicken mixture evenly over the phyllo. Press it down gently so it settles into the crinkles.
- Top with More Phyllo:
- Scrunch and butter the remaining eight sheets, layering them over the filling. Drizzle any leftover butter on top for extra golden crispness.
- Pour the Custard:
- Whisk together eggs, milk, cream, salt, and pepper, then pour it slowly over the whole thing. Let it soak in for a minute before baking.
- Bake Until Golden:
- Slide it into the oven for 35 to 40 minutes. You'll know it's done when the top is deeply golden and the edges are crackling.
- Rest and Serve:
- Let it cool for ten minutes so the custard sets. Cut into squares and watch everyone's faces light up.
Pin it One Sunday, my mom came over and watched me make this with the leftover chicken from her own fridge. She kept shaking her head and laughing, saying she'd been making the same boring casseroles for thirty years. When she took the first bite, she got quiet, then asked if I'd teach her how to scrunch phyllo. That's when I knew this recipe was a keeper.
Swaps and Variations
If you're not a chicken person, shredded turkey or even cooked sausage works beautifully here. I've also thrown in sautéed mushrooms and a handful of spinach when I'm feeling virtuous, and it adds an earthy richness that makes the dish feel a little fancier. For a lighter version, you can use half-and-half instead of heavy cream, though the custard won't be quite as luscious.
Storage and Reheating
This keeps in the fridge for up to three days in an airtight container, though the phyllo will soften a bit. To bring back some of that crispness, reheat individual slices in a 350°F oven for about ten minutes. Microwaving works in a pinch, but you'll lose the crunch, so oven is always my first choice.
Serving Suggestions
I love serving this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. It also pairs surprisingly well with a chilled Sauvignon Blanc or a light Pinot Grigio if you're feeling fancy.
- Garnish with extra parsley or a sprinkle of red pepper flakes for a pop of color and heat.
- Serve it straight from the baking dish for a rustic family-style dinner.
- Leftovers make an excellent next-day lunch, even cold from the fridge.
Pin it This dish has become my secret weapon for impressing guests without losing my mind in the kitchen. I hope it brings you as many happy moments and surprised faces as it's brought me.
Recipe FAQs
- → What type of pasta works best in this dish?
Ditalini pasta is ideal due to its small size and shape, allowing it to blend seamlessly with the chicken and cheese filling.
- → How can I keep phyllo dough from drying out during preparation?
Cover phyllo sheets with a damp towel while working to prevent them from drying and becoming brittle.
- → Can I prepare this dish in advance?
Yes, you can assemble the dish ahead and refrigerate it before baking, but ensure to bake it within 24 hours for best texture.
- → What substitutions are recommended for added flavor?
Consider sautéed mushrooms, spinach, or a pinch of crushed red pepper to add extra depth and warmth.
- → How should leftovers be stored?
Store covered in the refrigerator for up to 3 days and reheat gently to preserve the crisp texture of the phyllo.