There’s something about a casserole that brings a quiet kind of comfort, especially when the day has stretched longer than expected. One evening, I found myself staring at the clock, realizing dinner was nowhere near ready. The kitchen smelled faintly of garlic and sautéed onions as I hurried to toss everything together—though I might have overdone the broccoli a little, but hey, more greens never hurt. That moment, waiting for the oven timer with a plate half prepared, was filled with the anticipation of something warm and satisfying. The bubbling, golden top pulled me in, and by the time I sat down, the mix of creamy cheese and tender chicken was just what I needed.

This isn’t just any casserole—it’s a meal that feels substantial without being heavy. The blend of flavors and textures keeps you intrigued bite after bite, making it easy to forget the chaos of the day.

Why You’ll Love It

Loaded with protein and veggies, it’s a balanced meal that keeps you full longer.
The creamy sauce adds richness without overwhelming the fresh ingredients.
It’s simple—and that’s kind of the point. Enough prep to feel like cooking, but not so much that it drags.
Perfect for batch cooking, with leftovers that reheat well, though I usually find it’s gone before the next day.

If you’re looking for a meal that feels like a treat but doesn’t require a ton of fuss, this casserole fits the bill perfectly.

High Protein Chicken Casserole

Print Recipe

A hearty and nutritious high protein chicken casserole packed with tender chicken, vegetables, and a creamy sauce, perfect for a 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 cup broccoli florets
1 cup sliced mushrooms
1 red bell pepper, diced
1 cup low-fat cottage cheese
1 cup plain Greek yogurt
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

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Instructions

Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
Add the broccoli florets, sliced mushrooms, and diced red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.
In a medium bowl, combine the cottage cheese, Greek yogurt, shredded cheddar cheese, chicken broth, dried thyme, dried oregano, black pepper, and salt. Mix well.
Transfer the chicken and vegetable mixture to a 9×13 inch casserole dish.
Pour the cheese and yogurt sauce evenly over the chicken and vegetables and stir gently to combine.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake in the preheated oven for 25 minutes until the casserole is bubbly and golden on top.
Remove from the oven and let it rest for 5 minutes.
Garnish with chopped fresh parsley before serving.

Kitchen Notes: A sturdy casserole dish makes all the difference here—nothing fancy, but something that holds heat evenly. I like to serve this with a simple side salad or some crusty bread, though sometimes it’s so hearty on its own, it doesn’t really need much else. For a quick twist, swapping mushrooms for zucchini or adding a handful of spinach can freshen it up, but I haven’t tested all the combos thoroughly, so results may vary. If you want to skip the Parmesan on top, a sprinkle of breadcrumbs adds a different kind of crunch.

FAQ

Can I use other types of cheese? Absolutely. Cheddar and Parmesan work well, but feel free to experiment with mozzarella or even a bit of feta for a tangier note.

Is it freezer-friendly? Yes, this casserole freezes nicely for up to two months. Just thaw overnight before reheating.

Can I make it vegetarian? You could leave out the chicken and add more mushrooms or beans, but it won’t be quite as high in protein.

How do I reheat leftovers? Microwave or oven both work fine; just be sure to cover it to keep moisture in.

Give this a try on your next busy evening—it might just become your new go-to for cozy dinners.