Chicken Lasagna Casserole

Start to finish: 45 minutes (20 minutes active)

Servings: 8

1 cup ricotta cheese

1 cup shredded mozzarella

16-ounce jar roasted red peppers, drained, patted dry and diced (about 2 cups)

1 egg

1/2 tablespoon lemon juice

1 clove garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch chunks

1-1/4 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

3/4 cup panko breadcrumbs

2 tablespoons butter, melted

Heat the oven to 400 degrees F. Coat an 8-by-11-inch baking pan with cooking spray.

In a medium bowl, mix together the ricotta cheese, mozzarella, red peppers, egg, lemon juice, garlic, oregano, basil, salt and pepper. Set aside.

In a large skillet over medium-high, heat the oil. Add all of the chicken and cook, stirring occasionally, until lightly browned, about 6 to 8 minutes. It does not need to cook through. Transfer the chicken to the prepared baking pan. Pour the cheese mixture over the chicken, then stir gently to combine.

In a small bowl, mix together the panko and butter. Sprinkle the panko over the chicken, then bake for 20 to 25 minutes, or until the breadcrumbs are browned and the chicken is cooked through.


Nutrition information per serving (values are rounded to the nearest whole number): 330 calories; 110 calories from fat (33 percent of total calories); 12 g fat (5 g saturated; 0 g trans fats); 145 mg cholesterol; 14 g carbohydrate; 39 g protein; 1 g fiber; 690 mg sodium.