Italian · Dinner
Baked Chicken Cheese Casserole (Low-Calorie)
Chicken breast is cubed, tossed with tomato, garlic and light mozzarella, then oven-baked until bubbling. A thin layer of part-skim ricotta and reduced-fat mozzarella replaces the usual heavy cream and full-fat cheese, keeping the casserole light while it still finishes browned and bubbling under a herb-flecked crust.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
390Calories
54.5gProtein
14.8gFat
9.6gCarbs
5.2gSugar
2gFiber
631mgSodium
165mgChol
6.8gSat Fat
980mgPotassium
342mgCalcium
2.1mgIron
0.9mcgVitamin B12
10mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C). Pat chicken cubes dry and season lightly with salt and pepper.
2
Saute
Warm olive oil in a small oven-safe skillet over medium heat. Sauté garlic 30 seconds, add chicken, sear 3–4 minutes until lightly golden.
3
Build
Stir in canned tomatoes, oregano, and red pepper flakes. Simmer 3 minutes, then dot ricotta across the top and scatter mozzarella and parmesan.
4
Bake
Transfer skillet to oven and bake 12–15 minutes at 400°F until cheese browns and chicken reaches 165°F (74°C) internally.
5
Rest
Remove from heat and let sit 5 minutes until sauce settles.
6
Plate
Scatter torn basil over top and serve directly from skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup240g canned tomatoes
- 4 cloves4 cloves garlic
- 2.8 oz80g part-skim mozzarella
- 2.8 oz80g part-skim ricotta
- 2 tbsp2 tbsp grated parmesan
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp oregano-dried
- 1/2 tsp1/2 tsp red pepper flakes
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh basil
