High Protein Chicken Parmesan Casserole
A cheesy, comforting casserole layered with shredded chicken, creamy ricotta, marinara sauce, and a golden Parmesan breadcrumb crust -- ready in 45 minutes with 35 grams of protein per serving.
Equipment
- Oven
- Large mixing bowl
- Baking Dish (greased)
- Spatula
Ingredients
- 2 cup cooked shredded chicken rotisserie chicken recommended for quick prep and added flavor
- 1 cup marinara sauce choose a high-quality, flavorful sauce
- 1 cup ricotta cheese full-fat preferred; cottage cheese can substitute
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese used for topping
- 1 tsp dried basil fresh basil can be used as a garnish after baking
- 1 tsp dried oregano
- 1 pinch salt and pepper to taste
- 1 cup whole wheat breadcrumbs gluten-free breadcrumbs work as a substitute
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with cooking spray or a light coat of olive oil.
- In a large mixing bowl, combine the shredded chicken, marinara sauce, ricotta cheese, and shredded mozzarella. Stir until everything is evenly mixed and the chicken is well coated.
- Sprinkle in the dried basil, dried oregano, and salt and pepper to taste. Stir again to distribute the herbs evenly throughout the mixture.
- Pour the chicken mixture into the prepared baking dish and spread it out evenly with a spatula, smoothing the top so the breadcrumb layer will sit flat.
- Sprinkle the whole wheat breadcrumbs evenly over the top, then follow with the grated Parmesan cheese.
- Bake for 30 minutes, or until the top is golden brown and the edges are bubbling. If the breadcrumbs begin to darken too quickly, tent loosely with foil for the remaining bake time.
- Remove from the oven and let the casserole rest for 5 minutes before serving. This allows it to set so it scoops cleanly and holds its shape on the plate.
