Description
A cheesy, high-protein bake that delivers classic Chicken Parm flavors with 52g of protein and minimal effort.
Ingredients
2 cups cooked and shredded chicken breast
1 cup low-sugar marinara sauce
1 cup part-skim ricotta cheese
1 cup shredded low-moisture mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup whole wheat breadcrumbs
Instructions
Step 1: Preheat your oven to 375°F (190°C) and prepare a 9x9 inch baking dish with non-stick spray.
Step 2: In a mixing bowl, blend the ricotta cheese with the dried basil, oregano, salt, and pepper.
Step 3: Layer half of the marinara sauce at the bottom of the dish, then spread the shredded chicken over it.
Step 4: Spread the ricotta cheese mixture over the chicken, then add the remaining marinara sauce on top.
Step 5: Sprinkle the shredded mozzarella and parmesan cheeses over the sauce layer.
Step 6: Finish with an even coating of whole wheat breadcrumbs.
Step 7: Bake for 25 minutes until the cheese is melted and the top is golden brown.
Notes
Use rotisserie chicken to save time. For a keto version, use crushed pork rinds instead of breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 52g
- Cholesterol: 115mg
