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Chicken Caesar Protein Casserole - A Comforting, High-Protein Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken breast, shredded or cubed (about 4 cups)
  • Whole-wheat or high-protein pasta (8 ounces), or use cauliflower florets for low-carb
  • Greek yogurt (plain, 2% or 0%, 1 cup)
  • Light mayonnaise or avocado oil mayo (1/3 cup)
  • Grated Parmesan cheese (3/4 cup), plus more for topping
  • Shredded mozzarella or part-skim Italian blend (1 cup)
  • Anchovy paste or 2 anchovy fillets, minced (optional but classic)
  • Dijon mustard (2 teaspoons)
  • Fresh lemon juice (2–3 tablespoons) and zest of 1 lemon
  • Garlic (2–3 cloves), finely minced
  • Worcestershire sauce (1 teaspoon)
  • Black pepper and kosher salt
  • Olive oil (1 tablespoon)
  • Baby spinach (3–4 cups), roughly chopped
  • Cherry tomatoes (1 cup), halved (optional for brightness)
  • Whole-grain panko or crushed high-protein croutons (1/2 cup) for topping
  • Fresh parsley (2 tablespoons), chopped

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the base: Boil the pasta in salted water until just shy of al dente. Drain well. If using cauliflower instead, steam florets until crisp-tender, then pat dry.
  3. Sauté the greens: Warm olive oil in a skillet over medium heat. Add spinach and a pinch of salt. Cook 1–2 minutes until just wilted. Set aside to cool slightly.
  4. Make the Caesar sauce: In a large bowl, whisk Greek yogurt, mayo, Parmesan, Dijon, lemon juice and zest, garlic, Worcestershire, anchovy paste (if using), and black pepper. Taste and adjust salt and lemon to your liking. The sauce should be bright, garlicky, and savory.
  5. Combine: Add chicken, pasta (or cauliflower), spinach, and cherry tomatoes to the bowl. Fold until coated. Stir in half the mozzarella for melty pockets throughout.
  6. Assemble: Spread the mixture in the baking dish. Top with remaining mozzarella and a sprinkle of extra Parmesan.
  7. Add crunch: Toss panko with a drizzle of olive oil and a pinch of salt. Scatter over the top for a crisp crust.
  8. Bake: Place on the center rack and bake 18–22 minutes, until the edges bubble and the top is golden.
  9. Finish and rest: Let it rest 5–10 minutes so it sets. Sprinkle with chopped parsley and a squeeze of fresh lemon for lift.
  10. Serve: Cut into squares and serve warm. A simple side of roasted broccoli or a light salad rounds out the plate.