High-Protein Chicken Casserole

There’s nothing fancier than a warm casserole when the sky turns gray and I want to feel hugged by dinner. I remember Sunday nights in my childhood kitchen: the oven humming, a soft butter-and-garlic scent drifting through the house, and everyone crowding the countertop asking, “Is it ready yet?” This High-Protein Chicken Casserole captures that exact comfort—cheesy, savory, and reliably crowd-pleasing—except it sneaks in extra protein so I don’t slump onto the couch an hour later. It browns on top, smells like a homey dinner party, and feeds a hungry family without fuss. Let me show you how I toss simple pantry staples into a dish that feels indulgent and actually powers you up.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This casserole balances creamy, cheesy comfort with a protein punch from shredded chicken, Greek yogurt, and quinoa. It develops golden, slightly crispy edges, a bubbling cheese top, and a velvety interior—soothing textures meet a lively, savory flavor. It’s simple enough for a weeknight but pretty enough to bring to a potluck. Plus, it’s so easy even your oven can’t mess it up (but you might sneak a forkful while it cools—no judgement).

Ingredients

For the Main Dish:

• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 1/2 cups cooked quinoa (or swap for rice or small pasta)
• 1 cup plain Greek yogurt
• 1 cup low-fat cottage cheese
• 2 large eggs, lightly beaten
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan
• 1 cup frozen peas (no need to thaw)
• 1 cup small broccoli florets, lightly steamed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or melted butter
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
• 1 cup low-sodium chicken broth
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt & pepper to taste
• Optional: 1/2 cup breadcrumbs or crushed crackers for topping

For the Sauce / Garnish (if applicable):

• Fresh parsley, chopped for garnish
• Optional lemon zest for brightness

How I Make It

Step 1:

I preheat the oven to 375°F and coat a 9×13-inch baking dish with cooking spray or a little butter. I heat a skillet over medium, add 2 tbsp olive oil, and sauté the chopped onion until translucent—about 3–4 minutes—then add the minced garlic and let it get fragrant for 30 seconds. The kitchen fills with that toasty, sweet onion smell and I already start tasting dinner.

Step 2:

Sprinkle in 2 tbsp flour and stir for a minute to lose the raw taste, then pour in 1 cup chicken broth while stirring. I bring it to a gentle simmer; the sauce should thicken and shimmer. Stir in 1 tsp Dijon, smoked paprika, salt, and pepper. If the sauce looks too thin, let it bubble a minute until it coats the back of a spoon.

Step 3:

In a big bowl I combine the shredded chicken, cooked quinoa, Greek yogurt, cottage cheese, eggs, steamed broccoli, frozen peas, and half the cheddar and Parmesan. I pour the warmed sauce over and fold everything gently until combined—you want fluffy, not mashed. Taste and adjust salt and pepper. The mixture should look creamy and flecked with green and golden cheese.

Step 4:

I scoop the mixture into the prepared dish, smooth the top, and sprinkle the remaining cheddar and Parmesan. If I crave crunch, I toss 1/2 cup breadcrumbs with a little melted butter and scatter them on top. I slide it into the oven and bake at 375°F for 25–30 minutes, until the top turns golden and the edges bubble. If you like extra browning, I broil for 1–2 minutes at the end—watch closely; it goes from gorgeous to charred in a blink.

Step 5:

I let the casserole rest for 10 minutes so it sets and slices cleanly. Then I scatter chopped parsley and a touch of lemon zest for brightness. The first forkful should give you a slight crisp on top, creamy interior, and a savory, herby hit—like a warm, savory spoonful of comfort.

Pro Tips

• Use rotisserie chicken to save time and add depth of flavor. I always keep one in the fridge for recipes like this.
• If your casserole looks dry, stir in up to 1/4 cup extra chicken broth or a splash of milk before baking.
• For an ultra-creamy texture, swap half the quinoa for whole-wheat small pasta (like shells) or use all quinoa for extra protein.
• To speed up dinner, assemble in the morning, keep covered in the fridge, and bake when you get home—add an extra 5–10 minutes to the bake time if starting cold.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Tofu: Use cubed, pressed tofu marinated in a little soy and mustard for a vegetarian swap; expect a firmer texture.
• Quinoa ↔ Pasta or Rice: Pasta yields a softer, more classic casserole mouthfeel; rice stays hearty and neutral.
• Greek Yogurt ↔ Heavy Cream: Yogurt keeps it tangy and higher protein; heavy cream makes it richer. For dairy-free, use plain unsweetened soy yogurt and nutritional yeast for cheesiness.
• Use gluten-free flour or cornstarch for thickening to make the dish gluten-free.

Variations & Tips

• Spicy: Add 1 diced jalapeño and a pinch of cayenne for a kick.
• Kid-Friendly: Omit the mustard and smoked paprika, use mild cheddar, and finely chop veggies so they hide in the mix.
• Veggie-Forward: Double the broccoli and peas and reduce chicken to 1 cup for a lighter, still-protein-rich casserole.
• Italian Twist: Swap the Dijon for pesto and add sun-dried tomatoes and mozzarella instead of cheddar.
• Crunchy Topping: Mix crushed buttery crackers with a little melted butter and smoked paprika for a nostalgic, crispy crown.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 5–10 extra minutes to the cook time so it heats through evenly.

Can I double the recipe?

Sure thing. Use a larger baking dish (or two 9x13s). If you double in one very large pan, add 5–10 minutes to the bake time and check for bubbling edges.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil compared to butter—so if a recipe asks for 2 tbsp butter, use 1½ tbsp oil.

How do I know it’s done?

Look for a bubbling edge, a golden-brown top, and a set center when you jiggle the dish. Check the interior temperature with an instant-read thermometer if you want: chicken dishes should reach 165°F.

What if I don’t have ingredient X?

No drama. Swap frozen peas for corn or green beans; use any melting cheese you have on hand; replace quinoa with cooked pasta or rice. Rotisserie chicken can replace homemade shredded chicken easily.

How I Like to Serve It

I serve this casserole with a crisp green salad and a squeeze of lemon to cut the richness. It pairs nicely with a chilled white wine or a bright iced tea on hot nights. For a cozy winter meal, add roasted root vegetables on the side. This dish works for weeknight dinners, casual potlucks, or when you want a make-ahead hero for busy mornings.

Notes

• Store leftovers covered in the fridge for up to 4 days. Reheat in a 350°F oven until warmed through, about 15–20 minutes, or microwave single portions.
• Ensure chicken reaches a safe internal temperature of 165°F when reheating or cooking from raw.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, protein-packed casserole. You’ll get golden edges, creamy center, and that proud feeling of feeding people well.