Italian · Dinner
Baked Chicken Cheese Casserole
Boneless chicken breast diced and baked with mozzarella and Parmesan in a tomato and garlic sauce seasoned with oregano and basil, finished with a breadcrumb topping. An Italian home-style casserole baked until the cheese bubbles and the top crisps, served hot with greens.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
481Calories
54.2gProtein
20.6gFat
19.8gCarbs
5.9gSugar
2.6gFiber
880mgSodium
168mgChol
7.9gSat Fat
950mgPotassium
420mgCalcium
2.6mgIron
0.9mcgVitamin B12
14mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Pat the chicken breast dry, dice into 1-inch pieces, and season with salt and pepper.
2
Sauté
Heat the olive oil in an oven-safe skillet over medium heat and cook the chicken for 4–5 minutes, turning occasionally, until lightly browned outside.
3
Build
Stir in minced garlic, canned tomatoes, dried oregano and basil; simmer over medium-low heat for 5 minutes until the sauce thickens slightly.
4
Finish
Scatter mozzarella, Parmesan and panko breadcrumbs evenly over the top, transfer the skillet to the oven, and bake at 400°F (200°C) for 12–15 minutes until the cheese melts and the top turns golden brown.
5
Rest
Let the casserole stand out of the oven for 5 minutes so the sauce settles.
6
Plate
Spoon the casserole onto a plate, scatter the fresh parsley over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1 1/2 cup180g, about half of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 2/3 cup70g shredded mozzarella
- 4 tbsp20g grated Parmesan
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp dried basil
- 1/2 cup50g panko breadcrumbs
- 2 tbsp28g olive oil
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
