Chicken Parmesan Casserole with Ricotta
A soft baked filling of cooked chicken, marinara, and ricotta with a mozzarella-and-Parmesan topping and optional cooked pasta.
Ingredients
Main ingredients
- 2 cups cooked chicken shredded
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cooked pasta optional
As Needed
- cooking oil as needed to grease the baking dish
Instructions
Assemble
- Preheat the oven to 375°F. Lightly grease a baking dish with cooking oil.
- Combine cooked shredded chicken, marinara, ricotta, garlic powder, Italian seasoning, salt, and pepper. Fold in the 1 cup cooked pasta if using, then spread evenly in the dish.
- Scatter the full 1 cup mozzarella and 1/2 cup Parmesan evenly over the filling.
Bake
- Bake for about 25–30 minutes until bubbling and melted, with the center at 165°F. Cover loosely with foil if the top browns before the middle is hot.
- Rest for 5 minutes and divide into 6 small portions.
Notes
- Refrigerate promptly in covered containers at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.