this 38g Protein White Chicken Chili Bake is a creamy, cheesy casserole loaded with shredded chicken, cottage cheese, Greek yogurt, green chiles, white beans, and melted mozzarella. It bakes into a rich, bubbling dish with a golden cheese topping and delivers 38 grams of protein per serving.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Protein Base
4 cups cooked shredded chicken breast
1 cup low-fat cottage cheese
¾ cup plain non-fat Greek yogurt
4 oz (115 g) light cream cheese, softened
1 can (4 oz) diced green chiles, drained
1 can (15 oz) low-sodium white beans (cannellini or great northern), drained and rinsed (optional if you prefer a slightly higher-carb version)
Creamy Chili Sauce
½ cup low-sodium chicken broth
½ cup salsa verde
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
½ tsp sea salt
¼ tsp black pepper
Cheese Topping
2 cups part-skim shredded mozzarella cheese
½ cup reduced-fat Monterey Jack cheese
¼ cup grated Parmesan cheese
Garnish
Fresh cilantro, chopped
Sliced green onions
Lime wedges
Diced avocado (optional)
Instructions
Step 1: Preheat the Oven
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch glass baking dish.
Step 2: Prepare the Creamy Mixture
Blend the cottage cheese until completely smooth.
In a large bowl, combine:
Blended cottage cheese
Greek yogurt
Cream cheese
Chicken broth
Salsa verde
Whisk until smooth.
Step 3: Season
Add:
Garlic powder
Onion powder
Ground cumin
Smoked paprika
Oregano
Salt
Black pepper
Mix until well combined.
Step 4: Assemble the Filling
Fold in:
Shredded chicken
Green chiles
White beans (if using)
Mix until everything is evenly coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Step 5: Add the Cheese
Sprinkle the mozzarella evenly over the casserole.
Top with Monterey Jack and finish with Parmesan for a beautifully browned crust, just like the picture.
Step 6: Bake
Bake for 25–30 minutes, until the casserole is hot and bubbling.
Broil for 2–3 minutes to create a golden, lightly blistered cheese topping.
Let the casserole rest for 5–10 minutes before serving.
Approximate Nutrition (Per Serving)
Calories: 410
Protein: 38 g
Carbohydrates: 8 g (approximately 5 g if made without beans)
Fat: 18 g
Fiber: 2 g
Optional Add-Ins
For extra flavor and nutrition, try adding:
Fresh spinach
Diced poblano peppers
Roasted corn (if not low carb)
Jalapeños
Cauliflower rice
Chopped zucchini
Pepper Jack cheese for a spicy twist
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator and reheat until hot throughout.
Tips to Match the Picture
Use shredded chicken breast rather than diced chicken for the tender, pull-apart texture shown.
Blend the cottage cheese before mixing to create a smooth, creamy sauce without visible curds.
Stir the green chiles evenly throughout the filling so they’re visible in every serving.
Cover the casserole completely with mozzarella, then add Monterey Jack and Parmesan for a thick, golden, bubbly cheese layer.
Broil for the final 2–3 minutes to achieve the deeply browned top and stretchy cheese pull that matches the picture.