High Protein Chicken Parmesan Casserole, a satisfying dish packed with protein and perfect for meal prep.
Author:Emily
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:Italian
Diet:High Protein
Ingredients
Scale
3 cups Cooked and Shredded Chicken (Substitution: Use tofu or chickpeas for a vegan option.)
2 cups Marinara Sauce (Choose your favorite store-bought or homemade version.)
1 cup Ricotta Cheese (Substitution: Cottage cheese or dairy-free alternatives can be used.)
2 cups Shredded Mozzarella Cheese (Fresh mozzarella can be a richer substitute for added flavor.)
1/2 cup Grated Parmesan Cheese (For a stronger flavor, use aged Parmesan.)
1 tablespoon Dried Basil (Fresh herbs can be used for a vibrant flavor.)
1 tablespoon Dried Oregano (Fresh herbs can be used for a vibrant flavor.)
1 teaspoon Salt (Adjust according to taste preference.)
1 teaspoon Pepper (Adjust according to taste preference.)
1 cup Whole Wheat Breadcrumbs (Substitution: Gluten-free breadcrumbs for a gluten-free option.)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked and shredded chicken, marinara sauce, ricotta cheese, dried basil, oregano, salt, and pepper. Stir until well incorporated.
Grease a 9×13 inch casserole dish and spread half of the chicken mixture evenly across the bottom.
Sprinkle half of the shredded mozzarella and grated Parmesan cheese over the chicken mixture.
Add the remaining chicken mixture on top and spread it out evenly. Top it with the rest of the cheeses.
Sprinkle whole wheat breadcrumbs evenly over the top of your casserole.
Place the casserole in the preheated oven and bake for 25-30 minutes until the cheese is bubbling and golden brown.
Once baked, remove from the oven and let it cool for a few minutes before serving.
Notes
This dish is great for meal prep.
Feel free to customize the ingredients to your taste.
Leftovers can be stored in the refrigerator for up to 3 days.