Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup whole wheat breadcrumbs
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken, marinara sauce, ricotta, basil, oregano, salt, and pepper. Mix well.
- Spread half of the mixture in a 9×13-inch casserole dish. Sprinkle half the mozzarella and Parmesan on top.
- Layer the remaining chicken mixture over the cheese. Top with remaining mozzarella and Parmesan.
- Sprinkle with whole wheat breadcrumbs.
- Bake 25–30 minutes until cheese is bubbly and golden. Let cool slightly before serving.
Notes
- Store leftovers in the fridge for 3–4 days or freeze up to 3 months.
- Make ahead by prepping the night before and baking fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400