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A protein-packed chicken casserole layered with marinara, creamy ricotta, shredded mozzarella, and Parmesan cheese, topped with a golden, crunchy whole wheat breadcrumb crust. Adaptable for diet preferences and great for busy weeknights or meal prepping.

Ingredients

Scale
  • 3 cups cooked and shredded chicken (or tofu/chickpeas for vegan option)
  • 2 cups marinara sauce
  • 1 cup ricotta cheese (or cottage cheese/dairy-free alternative)
  • 2 cups shredded mozzarella cheese (fresh mozzarella can substitute)
  • 1/2 cup grated Parmesan cheese (aged Parmesan recommended for stronger flavor)
  • 1 tablespoon dried basil (fresh herbs can be used)
  • 1 tablespoon dried oregano (fresh herbs can be used)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon pepper (adjust to taste)
  • 1 cup whole wheat breadcrumbs (gluten-free breadcrumbs optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. If using raw chicken, poach boneless, skinless chicken in simmering water for 15–20 minutes until cooked through; cool and shred finely.
  3. In a large mixing bowl, combine cooked shredded chicken, marinara sauce, ricotta, dried basil, dried oregano, salt, and pepper; stir until well incorporated.
  4. Grease a 9×13-inch casserole dish.
  5. Spread half of the chicken mixture evenly in the prepared dish.
  6. Sprinkle half of the shredded mozzarella and half of the grated Parmesan over the first layer.
  7. Spread the remaining chicken mixture evenly over the cheese layer.
  8. Top with the remaining mozzarella and Parmesan cheeses.
  9. Sprinkle whole wheat breadcrumbs evenly over the top.
  10. Bake in the preheated oven for 25–30 minutes until the cheese is bubbling and the topping is golden brown.
  11. Remove from oven and let rest about 10 minutes before slicing and serving.

Notes

Can substitute chicken with tofu or chickpeas for vegan version., Use gluten-free breadcrumbs for gluten sensitivities., Fresh herbs can replace dried basil and oregano for brighter flavor., Add garlic or sautéed onions for extra flavor., Add vegetables like fresh spinach, roasted red peppers, or mushrooms for a veggie boost., Freeze casserole tightly wrapped or in airtight containers for up to 3 months; thaw overnight before baking., Reheat leftovers in a 350°F oven for 25-30 minutes after thawing., Keep shredded chicken finely shredded for best texture and mix., Add red pepper flakes for a spicy kick or different cheese mixes like smoked mozzarella or Asiago for flavor variations.

Nutrition

Find it online: https://mamapantry.com/high-protein-chicken-parmesan-casserole-comfort-in-every-bite/