Go Back

High Protein Chicken Casserole

This creamy chicken casserole is packed with protein, veggies, and flavor. It’s easy to make, super cozy, and perfect for busy nights. With tender chicken, cheesy goodness, and a golden top, it’s a healthy dinner everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless skinless chicken thighs or breast cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 1 cup low fat cottage cheese
  • 1 cup shredded mozzarella or cheddar cheese divided
  • 1 cup cooked quinoa or brown rice
  • 1 cup broccoli florets chopped small
  • 1 cup bell peppers diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried Italian seasoning
  • 1 tbsp olive oil plus more for greasing

Equipment

  • Baking Dish
  • Mixing Bowl
  • Skillet

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  2. Heat olive oil in a skillet over medium heat. Add chicken pieces and cook until browned on the outside (not fully cooked through).
  3. Add chopped onion and garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
  4. In a large bowl, mix Greek yogurt, cottage cheese, half the shredded cheese, salt, pepper, paprika, and Italian seasoning until smooth.
  5. Add the cooked chicken, quinoa, broccoli, and bell peppers to the bowl. Stir to coat everything evenly.
  6. Transfer the mixture to the prepared baking dish and spread evenly. Top with remaining cheese.
  7. Bake uncovered for 30–35 minutes until bubbly and golden on top.
  8. Let the casserole rest for 5 minutes before serving.

Notes

To boost protein, use chicken thighs. Don’t overcook chicken in the pan — it will finish baking in the oven. You can prepare this casserole one day ahead and refrigerate before baking. Leftovers keep well up to 4 days. Reheat in oven or microwave. This casserole also freezes well for up to 2 months.