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High protein chicken parmesan casserole in a baking dish with golden breadcrumb topping

High Protein Chicken Parmesan Casserole

A cheesy, hearty casserole layered with shredded chicken, creamy ricotta, marinara sauce, and golden melted mozzarella. Ready in just 45 minutes and packed with over 35g of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken Rotisserie chicken works great
  • 1 cup marinara sauce Store-bought or homemade
  • 1 cup ricotta cheese Whole-milk preferred
  • 1 cup shredded mozzarella cheese Low-moisture for best melting
  • 0.5 cup grated Parmesan cheese Freshly grated preferred
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper To taste
  • 1 cup whole wheat breadcrumbs Use gluten-free breadcrumbs if needed

Equipment

  • 9x13-inch casserole dish
  • Large mixing bowl
  • oven

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch casserole dish and set aside.
  2. In a large mixing bowl, combine the shredded chicken, marinara sauce, ricotta cheese, dried basil, oregano, salt, and pepper. Mix until everything is evenly blended.
  3. Spread half of the chicken mixture evenly across the bottom of the prepared casserole dish.
  4. Sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese over the first layer.
  5. Layer the remaining chicken mixture on top, spreading evenly, then finish with the remaining mozzarella and Parmesan cheese.
  6. Top generously with whole wheat breadcrumbs. For a crispier topping, drizzle lightly with olive oil.
  7. Bake uncovered for 25 to 30 minutes, or until the cheese is bubbling and the breadcrumb topping is golden brown.
  8. Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Freeze individual portions for up to 3 months. Reheat in the oven at 350 degrees F covered with foil for best results. Add spinach or zucchini to the chicken mixture for an extra vegetable boost.
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