📖 Instructions

1. Preheat your oven to 375°F (190°C). This is key to ensuring even cooking and a beautifully browned topping. Trust me, nothing is worse than a casserole that's hot on the outside and cold in the middle.
2. Lightly grease a 9x13 inch baking dish with cooking spray or a drizzle of olive oil. This will prevent the casserole from sticking and make serving a breeze.
3. In a large bowl, combine 2 pounds of boneless, skinless chicken breasts (cut into 1-inch cubes) with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Make sure the chicken is evenly coated for maximum flavor.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. The chicken doesn't need to be cooked all the way through at this point; it will finish cooking in the oven. Set the chicken aside.
5. In the same skillet, add 1 chopped onion and cook until softened, about 5 minutes. This step builds a flavorful base for the sauce. I find that letting the onions caramelize just a bit adds a touch of sweetness that balances the acidity of the tomatoes.
6. Stir in 2 cloves of minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it will become bitter.
7. Pour in one 28-ounce can of crushed tomatoes and one 15-ounce can of tomato sauce. Stir well to combine. Season with 1 teaspoon of dried oregano, 1/2 teaspoon of dried basil, 1/4 teaspoon of red pepper flakes (optional, for a little kick), and salt and pepper to taste.
8. Bring the sauce to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully. Taste and adjust seasonings as needed – everyone has different preferences, so make it your own!
9. Stir in 1/2 cup of chopped fresh basil. If you're using dried basil, add it along with the other dried herbs in step 7.
10. In a separate bowl, combine 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 egg, and 1/4 teaspoon of salt. This ricotta mixture adds a creamy, rich layer to the casserole.
11. Spread half of the tomato sauce mixture evenly in the prepared baking dish. Arrange the browned chicken over the sauce.
12. Dollop the ricotta cheese mixture evenly over the chicken.
13. Pour the remaining tomato sauce over the ricotta cheese.
14. Top with 2 cups of shredded mozzarella cheese. Feel free to use more or less, depending on your cheesy desires!
15. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If the cheese starts to brown too quickly, you can tent the dish with foil.
16. Let the casserole cool for a few minutes before serving. Garnish with extra fresh basil, if desired.