Cut the chicken into 1-inch cubes.

Heat a tablespoon of olive oil in a large skillet over medium-high heat.

Season the chicken cubes with a pinch of salt, pepper, and ½ teaspoon of Italian seasoning.

Cook until browned on all sides and mostly cooked through, about 5-7 minutes.

Alternatively, poach the chicken breasts in water or chicken broth for 15-20 minutes until cooked through and shred, or bake at 400°F (200°C) for 20-25 minutes until cooked through.

In a medium bowl, combine 1 ½ cups of low-fat or fat-free cottage cheese, 1 large egg, ½ teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.

Stir well until everything is evenly combined.

Preheat your oven to 375°F (190°C).

Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.

Pour about 1 cup of marinara sauce into the bottom of the prepared baking dish and spread it evenly.

Evenly distribute all of your prepared chicken over the marinara sauce layer.

Spoon dollops of the cottage cheese mixture over the chicken layer, then gently spread it out.

Sprinkle about 1 cup of part-skim mozzarella cheese and ¼ cup of grated Parmesan cheese over the cottage cheese.

Pour another 1 cup of marinara sauce over the cheese and cottage cheese layer, spreading gently.

In a small bowl, combine ½ cup of breadcrumbs with 1 tablespoon of olive oil and an extra dash of Italian seasoning.

Sprinkle this mixture evenly over the top of the casserole.

Finish with the remaining 1 cup of part-skim mozzarella cheese and ¼ cup of grated Parmesan cheese.

Cover the baking dish loosely with aluminum foil.

Bake for 25 minutes.

Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown and crispy.

Let the casserole rest for 10-15 minutes before serving.