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High Protein Crack Chicken Casserole - Creamy, Satisfying, and Easy

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

Ingredients
  

  • 1.5 pounds cooked chicken breast, shredded or diced (about 4 cups)
  • 6 slices cooked bacon, crumbled (reserve 1 tablespoon for topping)
  • 1 cup plain nonfat Greek yogurt
  • 1 cup low-fat cottage cheese
  • 4 ounces reduced-fat cream cheese, softened
  • 1/2 cup reduced-sodium chicken broth
  • 1 packet ranch seasoning mix (about 1 ounce), or 3 tablespoons homemade
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1.5 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded part-skim mozzarella (optional, for extra stretch)
  • 2 cups small broccoli florets or riced cauliflower (lightly steamed)
  • 1/4 cup sliced green onions
  • Cooking spray or a light drizzle of olive oil for the baking dish
  • Optional crunchy topping: 1/2 cup crushed pork rinds or whole-grain panko

Method
 

  1. Prep the oven and pan: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little olive oil.
  2. Cook the bacon: Pan-fry or bake until crisp. Drain on paper towels, then crumble. Set aside and reserve a bit for topping.
  3. Steam the veggies: Lightly steam broccoli or riced cauliflower until just tender-crisp. Drain well to prevent a watery casserole.
  4. Make the creamy base: In a large bowl, whisk Greek yogurt, cottage cheese, cream cheese, and chicken broth until mostly smooth. Small bits are fine.
  5. Season: Stir in ranch seasoning, garlic powder, onion powder, smoked paprika, pepper, and salt. Taste and adjust salt if needed.
  6. Add the mix-ins: Fold in shredded chicken, most of the bacon, 1 cup cheddar, mozzarella (if using), and the steamed veggies. Add half the green onions.
  7. Assemble: Spread the mixture evenly into the baking dish. Sprinkle the remaining 1/2 cup cheddar on top. Add pork rinds or panko if using.
  8. Bake: Bake uncovered for 18–22 minutes, until hot and bubbly around the edges and the cheese is melted.
  9. Finish and serve: Top with remaining bacon and green onions. Let rest 5 minutes, then scoop and serve.