High Protein Chicken Parmesan Casserole
A cheesy, golden-topped casserole loaded with shredded chicken, creamy ricotta, mozzarella, and marinara -- a high protein weeknight dinner ready in just 45 minutes.
Equipment
- Oven
- Large mixing bowl
- 9x13 baking dish
- Spatula
Ingredients
- 2 cup cooked shredded chicken Rotisserie chicken recommended for speed and flavor
- 1 cup marinara sauce Use a high-quality sauce for best flavor
- 1 cup ricotta cheese Cottage cheese can substitute for a tangier result
- 1 cup shredded mozzarella cheese Provolone can substitute for a sharper flavor
- 0.5 cup grated Parmesan cheese Freshly grated melts and crisps better
- 1 tsp dried basil Use 2 tsp fresh if substituting
- 1 tsp dried oregano Use 2 tsp fresh if substituting
- salt and pepper To taste
- 1 cup whole wheat breadcrumbs Gluten-free breadcrumbs work as a direct swap
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Allow it to reach full temperature before baking.
- In a large mixing bowl, combine 2 cups shredded chicken, 1 cup marinara sauce, 1 cup ricotta, and 1 cup shredded mozzarella. Stir until everything is evenly combined and the chicken is fully coated.
- Add 1 teaspoon dried basil, 1 teaspoon dried oregano, and salt and pepper to taste. Stir again to distribute the seasonings evenly through the filling.
- Pour the filling into a greased baking dish and spread into an even, flat layer using a spatula.
- Sprinkle 1 cup of whole wheat breadcrumbs evenly over the top, followed by 1/2 cup of grated Parmesan cheese. Do not press the topping down.
- Bake uncovered for 30 minutes, until the top is golden brown and the edges are bubbling.
- Remove from the oven and let the casserole rest for at least 5 minutes before serving to allow the filling to set.
