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Million Dollar High Protein Chicken Casserole – Cozy, Creamy, and Packed With Protein

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

Ingredients
  

  • 3 cups cooked chicken breast, shredded or cubed (rotisserie chicken works great)
  • 8 ounces whole wheat or protein-enriched pasta (penne, rotini, or shells)
  • 1 cup plain nonfat Greek yogurt
  • 1 cup low-fat cottage cheese (small curd if possible)
  • 4 ounces light cream cheese, softened
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup shredded part-skim mozzarella
  • 1/2 cup shredded sharp cheddar
  • 1/4 cup grated Parmesan
  • 2 cups broccoli florets, lightly steamed or blanched
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or dried oregano + basil)
  • 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
  • 1/3 cup panko breadcrumbs (or crushed whole-grain crackers)
  • Cooking spray

Method
 

  1. Heat the oven: Preheat to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Cook the pasta: Boil in salted water until just shy of al dente. Drain and set aside. It will finish in the oven.
  3. Sauté aromatics: Warm olive oil in a skillet over medium heat. Cook onion with a pinch of salt until soft, 4–5 minutes. Stir in garlic for 30 seconds until fragrant. Remove from heat.
  4. Make the sauce: In a large bowl, whisk Greek yogurt, cottage cheese, and cream cheese until mostly smooth. Stir in chicken broth, salt, pepper, Italian seasoning, and smoked paprika.
  5. Add the cheese: Fold in mozzarella, cheddar, and Parmesan, reserving a small handful of mozzarella and Parmesan for topping.
  6. Combine the base: Add cooked chicken, sautéed onion/garlic, broccoli, and pasta to the bowl. Gently mix until everything is evenly coated.
  7. Assemble: Spread the mixture into the prepared baking dish. Sprinkle the reserved cheeses on top, then scatter panko for crunch. Lightly mist the topping with cooking spray.
  8. Bake: Bake uncovered for 20–25 minutes, until bubbling at the edges and the top is golden.
  9. Rest and serve: Let it sit for 5–10 minutes so it sets and slices cleanly. Garnish with chopped parsley or chives if you like.