Chicken casseroles are one of the easiest ways to get a hearty, protein-packed dinner on the table. Everything bakes in one dish, the prep is quick, and the oven does most of the work while you get on with your evening.

This list has creamy bakes, cheesy rice dishes, veggie-loaded options, and a few Tex-Mex favorites for anyone who loves Mexican chicken casseroles. If you’re more of a noodle person, these easy chicken pasta recipes are worth a look too.

Most of these casseroles reheat really well, so one pan can cover dinner tonight and lunch tomorrow. Pair them with these high protein high fiber meal prep ideas, or save time by starting with a store-bought bird using these Costco rotisserie chicken meal prep ideas.

Save these easy high-protein chicken casserole recipes for busy weeknights, family dinners, and weekly meal prep. And on days you’d rather not turn on the oven, these meal prep crockpot recipes keep things just as simple.

Shortcuts That Save Time

Rotisserie chicken is the fastest way to make any of these. One rotisserie chicken gives you about 3 to 4 cups of shredded meat.

You can also cook a big batch of chicken breast in a slow cooker or Instant Pot and shred it with a meat shredder.

How to Make Ahead and Freeze

Most of these casseroles can be put together a day ahead, covered and refrigerated. Add 10 to 15 minutes to the baking time if the dish goes straight from the fridge into the oven.

To freeze, assemble the casserole in a freezer-safe foil pan with lid, leave off the cheese topping, wrap well and freeze for up to 3 months. Thaw overnight in the fridge, add the cheese and bake as directed.

Yogurt-based sauces can look a little grainy after freezing, but they smooth out once you stir them.

25 HIGH PROTEIN CHICKEN CASSEROLES

Each recipe serves 6 and bakes in a 9×13 dish. Protein is per serving.

1. Angel Chicken and Rice Casserole (49g Protein)

Juicy chicken baked on a bed of rice in a creamy, Italian-seasoned sauce. This version blends cottage cheese and Greek yogurt into the sauce in place of the usual stick of butter and full block of cream cheese.

The rice cooks right in the dish with the chicken, so it’s a true one-pan dinner.

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1 cup uncooked long-grain white rice
• 1 1/2 cups low-sodium chicken broth
• 1 cup low-fat cottage cheese
• 4 oz light cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 1 packet (0.7 oz) Italian dressing mix
• 1 cup shredded part-skim mozzarella
• Chopped parsley for serving

Instructions:

1. Heat the oven to 375°F and grease a 9×13 baking dish.
2. Spread the rice in the dish and pour the broth over it. Lay the chicken on top.
3. Blend the cottage cheese, cream cheese, Greek yogurt and dressing mix until smooth, then spread it over the chicken.
4. Cover tightly with foil and bake 50 to 55 minutes, until the rice is tender and the chicken reaches 165°F.
5. Uncover, sprinkle with mozzarella and bake 10 more minutes. Top with parsley.

Serves: 6 | Protein: about 49g per serving

2. Chicken Broccoli Rice Bake (44g Protein)

The classic cheesy chicken, broccoli and rice casserole without the canned soup. A cottage cheese and Greek yogurt sauce keeps it creamy.

Use leftover rice and rotisserie chicken and it’s ready for the oven in 10 minutes.

Ingredients:

• 4 cups diced cooked chicken breast
• 3 cups cooked brown rice
• 4 cups small broccoli florets, steamed
• 1 cup low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup milk
• 1 cup shredded sharp cheddar, divided
• 1 tsp garlic powder, 1 tsp onion powder, salt and pepper

Instructions:

1. Heat the oven to 375°F.
2. Blend the cottage cheese, Greek yogurt, milk and seasonings until smooth.
3. Stir together the chicken, rice, broccoli, sauce and half the cheddar, then spread in a 9×13 dish.
4. Top with the remaining cheddar and bake 25 minutes, until hot and bubbly.

Serves: 6 | Protein: about 44g per serving

3. Greek Yogurt Chicken Alfredo Casserole (49g Protein)

Penne, chicken and broccoli in a creamy parmesan sauce made with Greek yogurt instead of heavy cream.

Using chickpea or protein pasta adds even more protein without changing the taste much.

Ingredients:

• 8 oz chickpea or protein penne
• 1 1/2 lb chicken breast, cut into bite-size pieces
• 2 cups broccoli florets
• 3 garlic cloves, minced
• 1 cup milk
• 1 1/2 cups plain nonfat Greek yogurt, room temperature
• 1/2 cup grated parmesan
• 1 cup shredded part-skim mozzarella
• 1 tbsp olive oil, salt and pepper

Instructions:

1. Heat the oven to 375°F. Cook the pasta 2 minutes short of the package time, adding the broccoli for the last minute. Drain.
2. Brown the chicken in olive oil, add the garlic for 30 seconds, then pour in the milk and bring to a simmer.
3. Turn off the heat and stir in the Greek yogurt and parmesan until smooth.
4. Toss with the pasta and broccoli, spread in a 9×13 dish, top with mozzarella and bake 20 minutes.

Serves: 6 | Protein: about 49g per serving

4. Green Chili Chicken Enchilada Casserole (43g Protein)

Layers of corn tortillas, shredded chicken, green chiles and melted Monterey Jack in a tangy green enchilada sauce.

Greek yogurt and cottage cheese take the place of sour cream and add a creamy layer between the tortillas.

Ingredients:

• 4 cups shredded cooked chicken
• 8 corn tortillas, cut in half
• 1 can (10 oz) green enchilada sauce
• 1 can (4 oz) diced green chiles
• 1 cup plain nonfat Greek yogurt
• 1/2 cup low-fat cottage cheese
• 1 1/2 cups shredded Monterey Jack, divided
• 1 tsp cumin and chopped cilantro

Instructions:

1. Heat the oven to 375°F.
2. Mix the chicken, green chiles, cumin and half the enchilada sauce. Blend the Greek yogurt and cottage cheese until smooth.
3. Spread a little sauce in a 9×13 dish, then layer tortillas, chicken, the yogurt mixture and cheese. Repeat, ending with tortillas, sauce and cheese.
4. Cover and bake 20 minutes, uncover and bake 10 more. Top with cilantro.

Serves: 6 | Protein: about 43g per serving

5. Low Carb Buffalo Chicken Casserole (47g Protein)

Spicy buffalo chicken and tender cauliflower in a creamy ranch sauce, topped with melted mozzarella and blue cheese.

Cauliflower keeps it low carb, so almost all of the calories come from protein.

Ingredients:

• 2 lb chicken breast, cut into 1-inch pieces
• 4 cups cauliflower florets
• 1/2 cup buffalo sauce
• 1 cup low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1 tsp dry ranch seasoning
• 1 cup shredded part-skim mozzarella
• 1/4 cup blue cheese crumbles
• Sliced green onions

Instructions:

1. Heat the oven to 400°F.
2. Blend the cottage cheese, Greek yogurt, buffalo sauce and ranch seasoning until smooth.
3. Toss the raw chicken and cauliflower with the sauce and spread in a 9×13 dish.
4. Bake 25 minutes, top with mozzarella and blue cheese and bake 10 more minutes, until the chicken reaches 165°F. Top with green onions.

Serves: 6 | Protein: about 47g per serving

6. Chicken Parmesan Casserole (50g Protein)

All the flavor of chicken parm with none of the breading and frying. Chicken bakes in marinara under a layer of cheese and crunchy parmesan panko.

A hidden layer of cottage cheese under the mozzarella makes it taste like lasagna.

Ingredients:

• 2 lb chicken breast, cut into bite-size pieces
• 2 cups marinara sauce
• 1 tsp Italian seasoning
• 1 cup low-fat cottage cheese
• 1 1/2 cups shredded part-skim mozzarella
• 1/2 cup grated parmesan, divided
• 1/2 cup panko breadcrumbs
• Fresh basil for serving

Instructions:

1. Heat the oven to 400°F.
2. Toss the chicken with the marinara and Italian seasoning and spread in a 9×13 dish.
3. Dollop the cottage cheese over the top, then sprinkle with mozzarella.
4. Mix the panko with half the parmesan and sprinkle over everything. Bake 30 to 35 minutes until golden and the chicken reaches 165°F. Top with the remaining parmesan and basil.

Serves: 6 | Protein: about 50g per serving

7. Creamy Chicken and Spinach Casserole (49g Protein)

Tender chicken baked in a garlicky spinach and parmesan cream sauce made with Greek yogurt and a little cream cheese.

It’s naturally low carb. Serve it over cauliflower rice, pasta or with crusty bread.

Ingredients:

• 2 lb chicken breast, cut into strips
• 10 oz frozen spinach, thawed and squeezed dry
• 4 oz light cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 1/2 cup grated parmesan
• 3 garlic cloves, minced
• 1 cup shredded part-skim mozzarella
• Salt, pepper and red pepper flakes

Instructions:

1. Heat the oven to 375°F and season the chicken.
2. Mix the spinach, cream cheese, Greek yogurt, parmesan and garlic until smooth.
3. Lay the chicken in a 9×13 dish and spread the spinach mixture over it.
4. Top with mozzarella and bake 30 to 35 minutes, until the chicken reaches 165°F.

Serves: 6 | Protein: about 49g per serving

8. Chicken Tetrazzini Casserole (40g Protein)

Spaghetti, chicken, mushrooms and peas in a creamy parmesan sauce with a crispy topping.

Protein spaghetti and Greek yogurt turn this old-school favorite into a high-protein dinner.

Ingredients:

• 8 oz protein spaghetti, broken in half
• 3 cups diced cooked chicken
• 8 oz mushrooms, sliced
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 cup milk
• 2 tbsp flour
• 1 cup plain nonfat Greek yogurt
• 1/2 cup grated parmesan, divided
• 1/4 cup panko

Instructions:

1. Heat the oven to 350°F. Cook the spaghetti 2 minutes short and drain.
2. Saute the mushrooms, sprinkle with flour, then whisk in the broth and milk and simmer until thick.
3. Off the heat, stir in the Greek yogurt and half the parmesan, then fold in the pasta, chicken and peas.
4. Spread in a 9×13 dish, top with panko and the remaining parmesan and bake 25 minutes.

Serves: 6 | Protein: about 40g per serving

9. Cheesy BBQ Turkey Bacon Chicken Casserole (44g Protein)

Shredded BBQ chicken, crispy turkey bacon and brown rice under a thick layer of melted cheddar.

Cottage cheese stirred into the rice keeps it creamy and adds 25 grams of protein to the dish.

Ingredients:

• 4 cups shredded cooked chicken
• 3/4 cup BBQ sauce
• 2 cups cooked brown rice
• 1 cup low-fat cottage cheese
• 6 slices turkey bacon, cooked and chopped
• 1 1/2 cups shredded cheddar
• 1/4 cup diced red onion and sliced green onions

Instructions:

1. Heat the oven to 375°F.
2. Stir the rice and cottage cheese together and spread in a 9×13 dish.
3. Toss the chicken with the BBQ sauce and spread over the rice. Top with red onion and turkey bacon.
4. Cover with cheddar and bake 20 to 25 minutes. Top with green onions.

Serves: 6 | Protein: about 44g per serving

10. Chicken Pot Pie Casserole (41g Protein)

Creamy chicken and vegetable filling topped with golden drop biscuits.

Greek yogurt makes the filling creamy, and biscuits made with protein pancake mix add even more protein.

Ingredients:

• 4 cups diced cooked chicken
• 12 oz frozen mixed vegetables
• 2 tbsp butter and 2 tbsp flour
• 1 cup low-sodium chicken broth
• 1/2 cup milk (filling)
• 1 cup plain nonfat Greek yogurt
• 1 tsp thyme, salt and pepper
• 1 cup protein pancake and baking mix (such as Kodiak)
• 1/2 cup milk (biscuits)
• 1 egg

Instructions:

1. Heat the oven to 400°F.
2. Melt the butter, whisk in the flour, then the broth and milk, and simmer until thick. Off the heat, stir in the Greek yogurt, thyme, chicken and vegetables.
3. Spread the filling in a 9×13 dish.
4. Stir the baking mix, milk and egg into a thick batter and drop spoonfuls over the filling.
5. Bake 22 to 25 minutes, until the biscuits are golden and the filling bubbles.

Serves: 6 | Protein: about 41g per serving

11. Chicken Turkey Bacon Ranch Casserole (52g Protein)

Chicken, broccoli and turkey bacon in a creamy ranch sauce, baked under melted cheddar.

It’s one of the highest-protein casseroles on this list and a big hit with kids.

Ingredients:

• 2 lb chicken breast, cut into bite-size pieces
• 3 cups broccoli florets
• 8 slices turkey bacon, cooked and chopped
• 1 cup low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1 packet (1 oz) ranch seasoning
• 1 1/2 cups shredded cheddar

Instructions:

1. Heat the oven to 375°F.
2. Blend the cottage cheese, Greek yogurt and ranch seasoning until smooth.
3. Toss the raw chicken and broccoli with the sauce and half the turkey bacon and spread in a 9×13 dish.
4. Bake 25 minutes, top with cheddar and the remaining turkey bacon and bake 10 more, until the chicken reaches 165°F.

Serves: 6 | Protein: about 52g per serving

12. Chicken Fajita Casserole (49g Protein)

Fajita-seasoned chicken, peppers, onions and black beans baked with salsa and pepper jack.

Serve it with tortillas, over rice or on its own with a spoonful of Greek yogurt on top.

Ingredients:

• 2 lb chicken breast, cut into strips
• 3 bell peppers, sliced
• 1 onion, sliced
• 2 tbsp fajita seasoning
• 1 can (15 oz) black beans, rinsed
• 1 cup salsa
• 1 cup plain nonfat Greek yogurt
• 1 1/2 cups shredded pepper jack

Instructions:

1. Heat the oven to 400°F.
2. Toss the chicken, peppers and onion with the fajita seasoning and spread in a 9×13 dish.
3. Mix the black beans, salsa and Greek yogurt and spoon over the top.
4. Bake 25 minutes, top with pepper jack and bake 10 more, until the chicken reaches 165°F.

Serves: 6 | Protein: about 49g per serving

13. Chicken Quinoa Broccoli Casserole (37g Protein)

Quinoa, chicken and broccoli in a creamy cheddar sauce. A lighter take on chicken and rice casserole.

Quinoa has almost twice the protein of white rice and holds up well when you reheat it.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups low-sodium chicken broth
• 3 cups diced cooked chicken
• 3 cups broccoli florets
• 1 cup plain nonfat Greek yogurt
• 1/2 cup low-fat cottage cheese
• 1 cup shredded cheddar, divided
• 1 tsp garlic powder, salt and pepper

Instructions:

1. Heat the oven to 375°F. Simmer the quinoa in the broth, covered, for 15 minutes.
2. Blend the Greek yogurt, cottage cheese and garlic powder until smooth.
3. Stir together the quinoa, chicken, broccoli, sauce and half the cheddar and spread in a 9×13 dish.
4. Top with the remaining cheddar and bake 20 to 25 minutes.

Serves: 6 | Protein: about 37g per serving

14. Creamy Chicken Mushroom Casserole (48g Protein)

Chicken breasts baked in a garlicky mushroom and parmesan sauce, like a lighter chicken Marsala casserole.

Brown the mushrooms well first. That’s where most of the flavor comes from.

Ingredients:

• 2 lb chicken breast
• 12 oz mushrooms, sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1 cup plain nonfat Greek yogurt
• 1/2 cup grated parmesan
• 1 cup shredded part-skim mozzarella
• 1 tsp thyme, salt and pepper

Instructions:

1. Heat the oven to 375°F. Season the chicken and lay it in a 9×13 dish.
2. Brown the mushrooms and onion, add the garlic and broth and simmer 2 minutes. Cool slightly, then stir in the Greek yogurt, parmesan and thyme.
3. Pour the sauce over the chicken and top with mozzarella.
4. Bake 30 to 35 minutes, until the chicken reaches 165°F.

Serves: 6 | Protein: about 48g per serving

15. Lemon Orzo Chicken Bake (38g Protein)

Orzo, chicken and spinach baked in lemony broth, finished with Greek yogurt, parmesan and feta.

It’s bright and fresh, a nice change from heavy cheesy casseroles.

Ingredients:

• 1 cup dry orzo
• 1 1/2 lb chicken breast, cut into bite-size pieces
• 2 1/2 cups low-sodium chicken broth
• Zest and juice of 2 lemons
• 3 garlic cloves, minced
• 3 cups baby spinach
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup grated parmesan
• 1/2 cup crumbled feta

Instructions:

1. Heat the oven to 375°F.
2. Stir the orzo, raw chicken, broth, lemon zest and garlic together in a 9×13 dish.
3. Cover tightly with foil and bake 30 minutes, until the orzo is tender.
4. Stir in the spinach, lemon juice, Greek yogurt and parmesan, top with feta and bake 5 more minutes.

Serves: 6 | Protein: about 38g per serving

16. Chicken Wild Rice Casserole (43g Protein)

Nutty wild rice, chicken, mushrooms and vegetables in a creamy sauce topped with melted Swiss.

A great make-ahead casserole for fall and holiday weeks.

Ingredients:

• 1 cup uncooked wild rice blend
• 3 cups low-sodium chicken broth
• 4 cups diced cooked chicken
• 8 oz mushrooms, sliced
• 1 onion, 2 carrots and 2 celery stalks, diced
• 1 cup plain nonfat Greek yogurt
• 1 cup shredded Swiss or Gruyere
• 1 tsp thyme, salt and pepper

Instructions:

1. Simmer the wild rice in the broth until tender, about 40 minutes. Heat the oven to 375°F.
2. Saute the mushrooms, onion, carrots and celery until soft.
3. Stir together the rice, vegetables, chicken, Greek yogurt and thyme and spread in a 9×13 dish.
4. Top with the cheese and bake 20 to 25 minutes.

Serves: 6 | Protein: about 43g per serving

17. Spinach Artichoke Chicken Casserole (50g Protein)

Everything you love about spinach artichoke dip, baked over juicy chicken.

Cottage cheese replaces most of the cream cheese and mayo, so it’s creamy but much higher in protein.

Ingredients:

• 2 lb chicken breast
• 1 can (14 oz) artichoke hearts, drained and chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 4 oz light cream cheese, softened
• 1 cup low-fat cottage cheese
• 1/2 cup grated parmesan
• 1 cup shredded part-skim mozzarella
• 2 garlic cloves, minced, salt and pepper

Instructions:

1. Heat the oven to 375°F. Season the chicken and lay it in a 9×13 dish.
2. Blend the cottage cheese and cream cheese until smooth, then stir in the spinach, artichokes, parmesan and garlic.
3. Spread over the chicken and top with mozzarella.
4. Bake 30 to 35 minutes, until the chicken reaches 165°F.

Serves: 6 | Protein: about 50g per serving

18. Pesto Chicken Pasta Casserole (42g Protein)

Protein rotini, chicken and cherry tomatoes in a creamy pesto sauce under melted mozzarella.

Blended cottage cheese makes the pesto sauce creamy without any cream.

Ingredients:

• 8 oz chickpea or protein rotini
• 3 cups diced cooked chicken
• 1/2 cup basil pesto
• 1 cup low-fat cottage cheese
• 1 cup cherry tomatoes, halved
• 1 1/2 cups shredded part-skim mozzarella
• 1/4 cup grated parmesan

Instructions:

1. Heat the oven to 375°F. Cook the pasta 2 minutes short and drain.
2. Blend the cottage cheese and pesto until smooth.
3. Toss the pasta, chicken, tomatoes and pesto sauce with half the mozzarella and spread in a 9×13 dish.
4. Top with the remaining mozzarella and parmesan and bake 20 minutes.

Serves: 6 | Protein: about 42g per serving

19. Cottage Cheese Chicken Lasagna Casserole (47g Protein)

Lasagna noodles layered with shredded chicken, spinach, marinara and a cottage cheese filling instead of ricotta.

Cottage cheese has more protein than ricotta and melts into a creamy layer once baked.

Ingredients:

• 9 lasagna noodles (about 8 oz), cooked
• 3 cups shredded cooked chicken
• 2 cups low-fat cottage cheese
• 1 egg
• 1/2 cup grated parmesan
• 3 cups marinara sauce
• 2 cups baby spinach, chopped
• 1 1/2 cups shredded part-skim mozzarella
• 1 tsp Italian seasoning

Instructions:

1. Heat the oven to 375°F. Mix the cottage cheese, egg, parmesan, spinach and Italian seasoning.
2. Spread 1 cup marinara in a 9×13 dish. Layer 3 noodles, half the cottage cheese mixture, half the chicken and a third of the mozzarella.
3. Repeat, then finish with the last noodles, remaining marinara and mozzarella.
4. Cover and bake 25 minutes, uncover and bake 15 more. Rest 10 minutes before cutting.

Serves: 6 | Protein: about 47g per serving

20. Greek Yogurt Chicken Taco Casserole with Black Beans (42g Protein)

Taco-seasoned ground chicken, black beans and corn layered with tortillas, salsa and a creamy Greek yogurt and cottage cheese layer.

Top it with lettuce, tomatoes and extra salsa like a taco bake.

Ingredients:

• 2 lb lean ground chicken
• 2 tbsp taco seasoning
• 1 can (15 oz) black beans, rinsed
• 1 cup corn
• 1 cup salsa
• 1 cup plain nonfat Greek yogurt
• 1/2 cup low-fat cottage cheese
• 6 corn tortillas, torn
• 1 cup shredded cheddar

Instructions:

1. Heat the oven to 375°F. Brown the ground chicken with the taco seasoning, then stir in the beans, corn and salsa.
2. Blend the Greek yogurt and cottage cheese until smooth.
3. Layer half the tortillas, half the chicken mixture and all the yogurt mixture in a 9×13 dish. Top with the remaining tortillas and chicken.
4. Sprinkle with cheddar and bake 20 to 25 minutes.

Serves: 6 | Protein: about 42g per serving

21. Greek Chicken and Rice Casserole with Feta and Yogurt Sauce (44g Protein)

Lemon and oregano chicken baked over rice with tomatoes, olives and feta, served with a cool Greek yogurt tzatziki.

The rice cooks in the dish and soaks up all the lemony chicken juices.

Ingredients:

• 2 lb chicken breast, cut into chunks
• 1 cup uncooked long-grain rice
• 2 cups low-sodium chicken broth
• Juice of 1 lemon, 2 tsp oregano, 3 garlic cloves
• 1 cup cherry tomatoes, 1/2 red onion and 1/2 cup kalamata olives
• 3/4 cup crumbled feta
• 1 cup plain nonfat Greek yogurt (for the tzatziki)
• 1/2 cucumber, grated, and 1 tbsp fresh dill

Instructions:

1. Heat the oven to 375°F. Toss the chicken with lemon juice, oregano, garlic and salt.
2. Spread the rice in a 9×13 dish, pour in the broth and lay the chicken, tomatoes, onion and olives on top.
3. Cover tightly and bake 50 minutes, until the rice is tender. Top with feta and bake 5 more minutes.
4. Stir the Greek yogurt, cucumber and dill together and serve on top.

Serves: 6 | Protein: about 44g per serving

22. Chicken Cordon Bleu Casserole with Cottage Cheese Sauce (53g Protein)

Chicken, smoked turkey and Swiss cheese in a creamy dijon sauce, topped with crunchy panko. All the flavor of cordon bleu without rolling anything.

Smoked deli turkey gives it the classic smoky, salty flavor.

Ingredients:

• 2 lb chicken breast, cut into bite-size pieces
• 6 oz sliced smoked deli turkey, chopped
• 6 slices (6 oz) Swiss cheese
• 1 cup low-fat cottage cheese
• 1 tbsp dijon mustard
• 1/4 cup milk
• 1/2 cup panko
• 2 tbsp grated parmesan
• 1 tbsp melted butter

Instructions:

1. Heat the oven to 375°F.
2. Blend the cottage cheese, dijon and milk until smooth.
3. Toss the raw chicken with the sauce, spread in a 9×13 dish and top with the turkey and Swiss slices.
4. Mix the panko, parmesan and butter, sprinkle over the top and bake 30 to 35 minutes, until the chicken reaches 165°F.

Serves: 6 | Protein: about 53g per serving

23. Cottage Cheese Chicken Spaghetti Squash Casserole (36g Protein)

Roasted spaghetti squash strands tossed with chicken, spinach and a garlicky cottage cheese and parmesan sauce.

It tastes like a creamy pasta bake with a fraction of the carbs.

Ingredients:

• 1 large spaghetti squash
• 3 cups shredded cooked chicken
• 1 cup low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup grated parmesan
• 2 cups baby spinach
• 2 garlic cloves, minced
• 1 cup shredded part-skim mozzarella
• 1 tsp Italian seasoning, salt and pepper

Instructions:

1. Halve the squash, roast cut side down at 400°F for 35 to 40 minutes, then shred into strands with a fork.
2. Blend the cottage cheese, Greek yogurt, parmesan, garlic and seasoning until smooth.
3. Toss the squash, chicken, spinach and sauce together and spread in a 9×13 dish.
4. Top with mozzarella and bake at 375°F for 20 minutes, until bubbly.

Serves: 6 | Protein: about 36g per serving

24. Jalapeno Popper Chicken Casserole (50g Protein)

Chicken baked in a creamy, cheesy jalapeno sauce with crispy turkey bacon and panko on top. Like jalapeno poppers, but for dinner.

Seed the jalapenos for mild heat or leave a few seeds in for spicy.

Ingredients:

• 2 lb chicken breast
• 4 oz light cream cheese, softened
• 1 cup low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 3 jalapenos, seeded and diced
• 6 slices turkey bacon, cooked and crumbled
• 1 cup shredded cheddar
• 1/4 cup panko
• 1 tsp garlic powder

Instructions:

1. Heat the oven to 375°F. Season the chicken and lay it in a 9×13 dish.
2. Blend the cream cheese, cottage cheese, Greek yogurt and garlic powder until smooth, then stir in the jalapenos and half the turkey bacon.
3. Spread over the chicken and top with cheddar, panko and the remaining turkey bacon.
4. Bake 30 to 35 minutes, until the chicken reaches 165°F.

Serves: 6 | Protein: about 50g per serving

25. Low Carb Chicken Zucchini Casserole (47g Protein)

Chicken and sliced zucchini baked with marinara, a cottage cheese layer and melted mozzarella, like a low carb chicken lasagna.

Salt the zucchini and pat it dry first so the casserole doesn’t turn watery.

Ingredients:

• 2 lb chicken breast, cut into bite-size pieces
• 3 medium zucchini, sliced into rounds
• 1 cup low-fat cottage cheese
• 1 egg
• 1 cup marinara sauce
• 1 cup shredded part-skim mozzarella
• 1/4 cup grated parmesan
• 1 tsp Italian seasoning, salt and pepper

Instructions:

1. Salt the zucchini, let sit 10 minutes and pat dry. Heat the oven to 400°F.
2. Toss the chicken with the marinara and Italian seasoning. Mix the cottage cheese and egg.
3. Layer half the zucchini, the chicken, the cottage cheese mixture and the remaining zucchini in a 9×13 dish.
4. Top with mozzarella and parmesan and bake 30 to 35 minutes, until the chicken reaches 165°F.

Serves: 6 | Protein: about 47g per serving

HIGH PROTEIN CHICKEN CASSEROLE FAQ

How Can I Add Protein To A Chicken Casserole?

Blend cottage cheese into the sauce, swap sour cream or heavy cream for Greek yogurt, use 2 pounds of chicken for a 9×13 dish, and choose protein pasta, quinoa or beans instead of white pasta or rice.

Can You Taste Cottage Cheese In Casseroles?

Not if you blend it first. Blended cottage cheese turns smooth and creamy and tastes like a mild cream sauce.

Will Greek Yogurt Curdle In The Oven?

It holds up well in a casserole when it’s mixed with cheese or a little flour. Stir it in off the heat when making a stovetop sauce and use room temperature yogurt.

Can I Freeze High Protein Chicken Casseroles?

Yes. Freeze them unbaked without the cheese topping for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes.

If you only try one of these, make the Chicken Turkey Bacon Ranch Casserole. It has over 50 grams of protein per serving, it reheats well all week, and it doesn’t taste like a healthy recipe at all.

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