Chicken Parmesan Bake

Have y’all seen Ronco’s new Pot Sized Pasta??


Um, why didn’t I think of this?

I was given an opportunity by Ronco to try it out and share with you. It’s so cute.


Please, for the love of God, disregard my lack of a manicure. I just wanted to show you the size of this spaghetti. I’m love it; I don’t have to break it in half.

You’ll probably never see my nails manicured, BTW.

Seriously, the pot sized pasta makes sense.


Not only am I sharing a new recipe with you, I’m giving you my absolute favorite kitchen tip that has has saved me tons of time.

Want to know my little trick? I shred boneless, skinless chicken breasts (done, of course) in my KitchenAid stand mixer. Sometimes I boil it because that’s easy, and sometimes I bake it sprinkled with seasonings to give whatever I’m making extra flavor.

My family eats so much chicken, it’s ridiculous. Chickens should boycott the Goldstein’s. I do this when I make-

  • Chicken Salad (I make this all the time to take to work and keep in the fridge for the family to make sandwiches when I’m not cooking – well, Mark does, the kids won’t eat it).
  • Chicken Pot Pie
  • Chicken and Dumplings
  • Asian dishes like Asian Cabbage Salad or Mu-shoo Chicken
  • I bag shredded chicken and freeze it by the pound to make prep work easier

I could go on and on. So, throw your chicken in-


Turn it on low-

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Voila – Shredded chicken.


How easy is that?

In case you’re wondering, the color of my KitchenAid is Ice. It’s probably the most coveted, cherished thing my husband has bought me in our entire 9 years together.

Romantic, right?


Ok, now onto the recipe.

I made Chicken Parmesan Bake. I call it a “bake” because it’s kinda like a casserole, but I’m not fond of the word “casserole”.

I made my usual tomato sauce, tossed it with shredded chicken, mozzarella and parmesan cheeses, Ronco spaghetti, topped it with croutons and baked it.


Chicken Parmesan Bake

Chicken Parmesan Bake


    For the Croutons:
  • 4 pieces Italian bread, sliced (mine had sesame seeds on top)
  • Olive oil
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • 1 tsp seasoned salt
  • For the Pasta Bake:
  • 1 lb Ronco Pot Sized Spaghetti, cooked and drained
  • 3/4 pound chicken breasts (about 3 boneless, skinless chicken breasts), cooked and shredded
  • 2 (two) 28 oz cans crushed tomatoes
  • 1 tbsp basil, dried
  • 1 tbsp oregano, dried
  • 1 tbsp seasoned salt
  • 1 tbsp garlic powder
  • 2 tbsp red wine vinegar
  • 16 oz Mozzarella cheese, shredded, divided in half
  • 6 ounces Parmesan cheese, shaved, divided in half
  • Fresh Italian parsley, chopped


    For the Croutons:
  • Preheat oven to 400.
  • Tear bread into little pieces (1 inch, approx) and spread out evenly on a baking sheet.
  • Drizzle with plenty of olive oil.
  • Combine the basil, oregano and seasoned salt and sprinkle over the bread cubes.
  • Bake for 10 minutes, or until browned and crispy, turning in between.
  • For the Pasta:
  • Combine the crushed tomatoes, basil, oregano, salt, garlic powder and red wine vinegar in a medium sized sauce pan over medium heat. Bring to a slow boil and cover; reduce heat to low and simmer for 30 minutes.
  • Preheat oven to 350 degrees and spray a 9x11 glass baking dish with nonstick spray.
  • Combine the tomato sauce, spaghetti, shredded chicken and half of the Mozzarella and Parmesan, pour into prepared baking dish.
  • Sprinkle croutons and remaining cheese on top.
  • Cover with foil and bake for 30 minutes.
  • Uncover and bake until bubbly for another 20-25 minutes.
  • Sprinkle with parsley and serve.
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Oh, and I threw a little fresh parsley on top.

Want to win a $100 American Express Gift Card?

Go to Ronco’s Facebook Page and vote for me! You can vote for my kitchen shortcut daily starting today, February 6th through March 19th. A winner will be chosen once a week for six weeks.

Good luck!

This post was sponsored by Ronco; recipe and opinions expressed are my own.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 5 Comments

  1. Lynn@SookzNook

    This looks really good. I’m pinning this one for later. Thanks for sharing on the Farm Hop!

  2. Gloria @ Simply Gloria

    Shea, I’m so happy you brought this to the party this morning… pinning this on a few of my boards, including the SSS party board! Enjoy your weekend!

  3. Rachael Yerkes

    Stopping by from the Saturday Show Stopper Link Party. This looks amazing. Thanks for sharing.

  4. Jackie

    Holy SMOKES! Brilliant idea to shred chicken with the mixer. I never in my life would have thought of that! I love blogging and being able to tap into the amazing minds of fellow bloggers. Thanks!!

  5. Mommy on Demand

    I like this version better then mine. Thanks for sharing at The Weekend Retreat!

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