High Protein Chicken Parmesan Casserole
Shredded chicken, marinara, ricotta, and mozzarella baked with whole wheat breadcrumbs and Parmesan for a high protein chicken parmesan casserole.
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken offers quick prep and extra flavor
- 1 cup marinara sauce opt for a top-quality sauce for optimal taste
- 1 cup ricotta cheese provides a creamy, rich texture to the dish
- 1 cup shredded mozzarella cheese delivers the desired gooey, melted goodness
- 1/2 cup grated Parmesan cheese adds a salty note and golden top
- 1 teaspoon dried basil brings aromatic flavor; fresh basil works too
- 1 teaspoon dried oregano contributes classic Italian herb notes
- salt and pepper to taste; crucial for seasoning each layer of the casserole
- 1 cup whole wheat breadcrumbs creates a crunchy, satisfying crust; gluten-free alternatives are fine
Instructions
Preheat oven:
Heat the oven to 375°F (190°C).Mix chicken mixture:
In a large bowl, mix 2 cups shredded chicken, 1 cup marinara sauce, 1 cup ricotta, and 1 cup mozzarella. Stir until everything is evenly coated and combined.Season mixture:
Add 1 teaspoon each dried basil and oregano, plus salt and pepper to taste. Stir to distribute the seasonings.Transfer to dish:
Transfer the chicken mixture to a greased baking dish, spreading it evenly with a spatula.Add breadcrumb topping:
Top with 1 cup whole wheat breadcrumbs and 1/2 cup grated Parmesan, sprinkling them generously over the mixture.Bake casserole:
Bake for 30 minutes, until the topping is golden brown and the casserole is bubbling.Rest before serving:
Allow the casserole to rest a few minutes before serving to firm up and make slicing easier.