Light Ricotta-Topped Chicken Nugget Casserole

Instructions

1. 1

   Preheat the oven to 400°F. Lightly coat an 8-inch square baking dish with the olive oil.

2. 2

   Steam or microwave the vegetables until just tender. Drain well to prevent a watery casserole.

3. 3

   Arrange the vegetables and chopped chicken nuggets in the baking dish.

4. 4

   In a bowl, mix the ricotta, egg, Parmesan, garlic, Italian seasoning, and black pepper.

5. 5

   Spoon the ricotta mixture evenly over the chicken and vegetables.

6. 6

   Bake for 20–25 minutes, until the topping is set and lightly golden. Let stand for 5 minutes before serving.