Save My friend Nadia sent me a video of that viral phyllo crinkle cake at two in the morning with a message that said what if we made this with chicken. I laughed it off until the next weekend when I had leftover rotisserie chicken and half a box of ditalini sitting in the fridge. The crispy, buttery layers turned out better than I imagined, and now I make it every time I need something that looks impressive but feels like comfort food. It became my answer to what do you bring when someone says bring whatever you want.
The first time I served this was at a potluck where everyone brought the usual casseroles and salads. When I pulled this golden, crinkled thing out of the oven, people gathered around before I even set it down. My neighbor asked if I went to culinary school, and I told her I just followed a midnight text and got lucky. It disappeared in under twenty minutes, and I went home with requests for the recipe written on napkins.
Ingredients
- Cooked chicken breast: I use rotisserie chicken most of the time because its already seasoned and saves me from poaching, but any tender shredded chicken works.
- Ditalini pasta: These little tubes hold onto the custard beautifully, but Ive used orzo and small shells when thats what I had.
- Ricotta cheese: This gives the filling body and a slight sweetness that balances the sharper cheeses.
- Mozzarella cheese: It melts into those satisfying cheese pulls and keeps everything cohesive.
- Parmesan cheese: A salty, nutty backbone that deepens the flavor without overpowering.
- Fresh parsley: Adds a pop of color and a hint of freshness that cuts through the richness.
- Garlic powder and oregano: Simple seasonings that make the filling taste like it has been simmering for hours.
- Phyllo dough: The star of the show, it crisps up into delicate, golden layers that shatter when you cut into them.
- Unsalted butter: Brushing each sheet creates that irresistible crunch and flavor.
- Eggs, milk, and heavy cream: The custard soaks through the layers and binds everything together as it bakes.
Instructions
- Prep the oven and dish:
- Set your oven to 375 degrees and grease your baking dish generously so nothing sticks when you slice into it later.
- Mix the filling:
- Combine the chicken, pasta, all three cheeses, parsley, and seasonings in a big bowl until its evenly mixed and tastes like something youd eat straight from the spoon.
- Scrunch the bottom phyllo:
- Brush a sheet with butter, then gently gather it into loose accordion folds and lay it in the dish. Repeat with seven more sheets, fitting them snugly together to cover the base.
- Add the filling:
- Spoon the chicken mixture over the phyllo and spread it out evenly, pressing down lightly so it settles into the crinkles.
- Top with more phyllo:
- Scrunch and butter the remaining eight sheets, placing them over the filling and brushing the top with any leftover butter.
- Pour the custard:
- Whisk the eggs, milk, cream, salt, and pepper together, then pour it slowly over the whole thing, letting it seep into every crevice. You might think its too much liquid, but trust it.
- Bake until golden:
- Slide it into the oven for about 40 minutes until the top is deeply golden and crisp. Let it rest for ten minutes so the custard sets and you can cut clean slices.
Save One evening my mom came over and watched me scrunch the phyllo sheets, shaking her head like I was doing it wrong. Then she tried a piece after it came out of the oven and admitted it reminded her of the savory pies her grandmother used to make, just with a little more flair. She asked for seconds before she left, and that felt like the highest compliment I could get.
Make It Your Own
Ive tucked sauteed mushrooms and wilted spinach into the filling when I want extra vegetables, and Ive stirred in a pinch of crushed red pepper when I need a little heat. You can swap the chicken for turkey or even cooked sausage if you have it around. The base recipe is forgiving enough that it adapts to whatever your fridge is offering that day.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly. I reheat slices in a 350 degree oven for about 15 minutes so the phyllo crisps back up instead of going soggy. Microwaving works in a pinch, but youll lose that satisfying crunch on top.
Pairing and Serving Ideas
I usually serve this with a simple arugula salad dressed in lemon and olive oil to balance the richness. A chilled Sauvignon Blanc or a light Pinot Grigio cuts through the butter and cheese beautifully. If youre serving it as an appetizer, cut smaller squares and let people grab them with their hands.
- Garnish with extra parsley or a sprinkle of Parmesan right before serving.
- Pair it with roasted vegetables or a tangy tomato salad.
- Serve it warm or at room temperature, both work surprisingly well.
Save This dish has become my go to when I want something that feels fancy without the fuss. Every time I pull it out of the oven, I remember that late night text and how a simple idea turned into something I make over and over again.
Recipe FAQs
- → Can I use rotisserie chicken instead?
Yes, rotisserie chicken works well and saves preparation time while maintaining great flavor.
- → What pasta type is best for this dish?
Small shapes like ditalini hold the filling's texture and distribute evenly within the layers.
- → How do I keep phyllo from drying out?
Keep the sheets covered with a damp towel while working and brush each layer with melted butter to maintain moisture.
- → Can this be prepared ahead of time?
Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours before baking.
- → What side dishes complement this dish?
Fresh salads or steamed vegetables balance the richness, while a crisp white wine pairs nicely.