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High Protein Chicken Parmesan Casserole

A cheesy baked casserole with shredded chicken, creamy ricotta, marinara, and a golden Parmesan breadcrumb topping, ready in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup cooked shredded chicken rotisserie chicken recommended for quick prep and added flavor
  • 1 cup marinara sauce choose a high-quality sauce for the best taste
  • 1 cup ricotta cheese whole-milk ricotta preferred for creamier texture
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese for topping
  • 1 tsp dried basil or substitute fresh basil
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 1 cup whole wheat breadcrumbs gluten-free breadcrumbs work as a substitute

Equipment

  • Oven
  • Baking dish
  • large mixing bowl
  • spatula

Method
 

  1. Preheat the oven to 375°F (190°C) so it's hot and ready to create that golden, bubbly crust.
  2. In a large bowl, combine 2 cups of shredded chicken, 1 cup of marinara sauce, 1 cup of ricotta, and 1 cup of mozzarella. Stir until everything is well-coated and blended.
  3. Sprinkle in 1 teaspoon each of dried basil and oregano, along with salt and pepper to taste. Mix well to infuse the Italian flavors throughout.
  4. Pour the chicken mixture into a greased baking dish, smoothing it out evenly with a spatula for a cohesive bake.
  5. Generously sprinkle 1 cup of whole wheat breadcrumbs and 1/2 cup of grated Parmesan cheese over the mixture. Press lightly with the back of a spoon so the topping adheres.
  6. Slide the dish into your preheated oven and bake for 30 minutes, or until the top is golden brown and bubbling around the edges.
  7. Once out of the oven, let the casserole rest for 5 minutes before slicing and serving. This helps it set for cleaner portions.

Notes

Use rotisserie chicken for the best flavor and fastest prep. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze individual portions for up to 2-3 months. Reheat covered in a 350°F oven for 15 minutes, or microwave in 60-second intervals. Substitute cottage cheese for ricotta for extra protein. Add crushed red pepper flakes for a spicy version. Gluten-free breadcrumbs work perfectly as a substitute for whole wheat.