Description
This creamy chicken and broccoli casserole combines tender seasoned chicken, fresh broccoli, a protein-rich cottage cheese sauce, and a golden layer of melted cheese.
It is an easy high-protein, lower-carb dinner that is ready in about 40 minutes and works well for family meals or meal prep.
Ingredients
Instructions
- Preheat the oven to 400°F or 200°C and lightly grease a baking dish.
- Season the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and sear for 3–4 minutes on the first side and another 2–3 minutes after turning. The chicken should be golden but not fully cooked.
- Add the broccoli and cook for 3–4 minutes until bright green and slightly tender.
- Combine the cottage cheese, Greek yogurt, Parmesan, garlic, salt, pepper, and onion powder in a bowl.
- Blend the sauce for a smooth texture or stir it together for a slightly textured sauce. Add milk one tablespoon at a time only if needed.
- Transfer the chicken and broccoli to the prepared baking dish.
- Pour the cottage cheese sauce over the chicken and broccoli, then gently fold until evenly coated.
- Sprinkle the mozzarella, cheddar, and optional Parmesan evenly over the top.
- Bake uncovered for 18–22 minutes, until bubbling and golden and the chicken reaches 165°F or 74°C.
- Broil for 1–2 minutes for additional browning, watching carefully.
- Rest the casserole for 5–10 minutes before serving.
Notes
The quantities were estimated from the original reel because written measurements were not displayed.
Do not fully cook the chicken during the pan-searing stage because it will finish cooking in the oven.
Keep the broccoli slightly firm before baking to prevent it from becoming mushy.
Drain excessively wet cottage cheese before preparing the sauce.
Add milk only if necessary because the chicken and broccoli release moisture while baking.
Let the casserole rest before serving so the sauce can thicken.
Store leftovers in an airtight container in the refrigerator for 3–4 days.