When the week gets busy and your energy dips, having a go-to dinner that feels both wholesome and satisfying is a small joy worth savoring. This high protein chicken casserole hits that sweet spot — it’s loaded with lean chicken, cottage cheese, and a medley of vegetables that come together into a cozy, warm meal that feels like a hug on a plate.

One evening last fall, I remember juggling a few things in the kitchen, distracted by a phone call, and almost forgot to check the casserole baking away. The aroma of garlic, herbs, and melting cheese sneaking through the oven door was enough to pull me back. I pulled it out, a little later than the recipe suggested, but it was perfectly golden and bubbling, with that slightly crisp top that makes you want to dig right in. I didn’t have a perfectly set timer, so the edges were a little crispier on one side, which I actually preferred — that unexpected variation made it even more satisfying.

There’s something about casseroles that invites you to slow down, to gather around the table and savor every bite. This one feels hearty without being heavy, thanks to the cottage cheese and Greek yogurt mixing in a creamy texture that’s more about nourishment than richness.

It’s a nourishing blend of lean chicken and fresh vegetables, offering a balanced, protein-packed meal.
The creamy texture from cottage cheese and Greek yogurt keeps it satisfying but not overly rich.
It’s simple — and that’s kind of the point; no complicated steps, just straightforward comfort food.
Prep and cook times fit well into a busy weekday evening, especially when you want leftovers for the next day.

Even if you’re not a fan of cottage cheese, this casserole’s flavor blend might just win you over. It’s adaptable, and you can swap or skip ingredients depending on what’s on hand or your mood.

High Protein Chicken Casserole

Print Recipe

A delicious and nutritious high protein chicken casserole packed with lean chicken breast, cottage cheese, and vegetables, perfect for a healthy and satisfying meal.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6

Ingredients

Scale

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup broccoli florets
1 cup sliced mushrooms
1 cup low-fat cottage cheese
1/2 cup plain Greek yogurt
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup low-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
1/4 cup chopped fresh parsley

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Instructions

Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes until lightly browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent.
Add the red bell pepper, broccoli florets, and sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are tender.
In a large mixing bowl, combine the cooked chicken, sautéed vegetables, low-fat cottage cheese, Greek yogurt, chicken broth, dried oregano, dried thyme, paprika, salt, and black pepper. Mix well.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top.
Bake uncovered in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Remove from the oven and let it rest for 5 minutes.
Garnish with chopped fresh parsley before serving.

For this dish, no fancy equipment needed — just a sturdy skillet and a casserole dish you trust to withstand the oven’s heat. When serving, it pairs nicely with a simple green salad or some crusty bread to soak up any creamy bits left on the plate. I’ve tried swapping out the broccoli for asparagus once, which worked well, though it changed the texture a bit. Sometimes I sneak in extra mushrooms or toss in some fresh spinach right before baking; it’s not a perfect formula, but it’s fun to experiment.

Wondering if it can be made ahead? I usually prepare it in advance but wait to add the cheese topping until just before baking to keep it from getting too soggy. And while leftovers are great, the texture of the cottage cheese and vegetables doesn’t hold up well to freezing, so best to enjoy fresh or next-day.

FAQ

Can I use different vegetables? Absolutely. This casserole is flexible; just keep in mind cooking times may vary slightly.

Is it okay to use full-fat cheeses? Yes, though the dish will be richer and a bit heavier. I like lighter versions, but it’s your call.

What’s the best way to reheat leftovers? The microwave works fine for quick reheating, but the oven helps keep the top a bit crispy again.

Can I make this gluten-free? The recipe as is should be naturally gluten-free unless you add something with gluten.

Give this casserole a try next time you want a meal that’s more than just dinner — it’s a little moment of care, even on your busiest nights.