Baked Ricotta Bowls with Chicken and Parmesan and a

Name: Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9 -inch refrigerated pie crust; 2 chicken breast halves, cooked and diced; 1 cup ricotta cheese; 1/2 cup shredded Cheddar; 1/4 cup plus 2 tablespoons grated Parmesan; 2 eggs, lightly beaten; 2 teaspoons Dijon mustard; 1/4 cup freshly chopped parsley leaves; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 (14-ounce) can diced tomatoes, drained; 1/4 cup packed fresh basil leaves; 1 teaspoon garlic powder; 1 tablespoon red wine vinegar; 2 teaspoons olive oil; 4 to 6 cups mixed lettuce greens

Servings: persons

1 9 -inch refrigerated pie crust
2 chicken breast halves, cooked and diced
1 cup ricotta cheese
1/2 cup shredded Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1/4 cup freshly chopped parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can diced tomatoes, drained
1/4 cup packed fresh basil leaves
1 teaspoon garlic powder
1 tablespoon red wine vinegar
2 teaspoons olive oil
4 to 6 cups mixed lettuce greens

1
Preheat oven to 375 degrees F.
2
Divide crust into 8 pieces and shape each piece into a ball.
3
Press the balls into the bottom and up the sides of an 8-cup mini muffin tin.
4
Set aside.
5
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper.
6
Mix well.
7
Spoon mixture into prepared muffin cups and top with remaining Parmesan.
8
Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
9
Meanwhile, in a blender, combine tomatoes, basil, garlic powder, vinegar, and oil.
10
Process until smooth.
11
Season to taste with salt and pepper and serve over greens.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 9 -inch refrigerated pie crust, 2 chicken breast halves, cooked and diced, 1 cup ricotta cheese, 1/2 cup shredded Cheddar, and more.

Yes, Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions