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High Protein Crack Chicken Casserole - Creamy, Comforting, and Weeknight-Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 cups cooked chicken breast, shredded or diced (about 1.5–2 lbs cooked)
  • 6 slices bacon, cooked crisp and crumbled (reserve 1 tablespoon bacon fat)
  • 1 cup plain nonfat Greek yogurt
  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup low-fat cottage cheese (blended smooth, optional but boosts protein)
  • 1/2 cup low-sodium chicken broth
  • 1 packet (about 1 oz) ranch seasoning mix, or 3 tablespoons homemade
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded reduced-fat sharp cheddar, divided
  • 1/2 cup shredded part-skim mozzarella
  • 2 cups small broccoli florets (lightly steamed or microwaved until crisp-tender)
  • 1/4 cup chopped green onions (plus extra for garnish)
  • 1/4 cup grated Parmesan
  • 1/2 cup panko breadcrumbs (use high-protein or whole-wheat if available)
  • 1 tablespoon olive oil (or reserved bacon fat)
  • Cooking spray
  • Optional heat: pinch of red pepper flakes or a few dashes hot sauce

Method
 

  1. Prep the oven and pan: Preheat to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Cook the bacon: In a skillet, cook bacon until crisp. Drain on paper towels and crumble. Reserve about 1 tablespoon bacon fat for the topping (or use olive oil).
  3. Steam the broccoli: Microwave florets with a splash of water for 1–2 minutes until bright green and crisp-tender. Drain well to avoid watery casserole.
  4. Make the creamy base: In a large bowl, whisk Greek yogurt, softened cream cheese, blended cottage cheese, and chicken broth until smooth. Stir in ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and optional red pepper flakes.
  5. Add the cheeses: Fold in 1 cup cheddar, mozzarella, and Parmesan until evenly combined.
  6. Combine the filling: Stir in the chicken, half the bacon, broccoli, and green onions until every piece is coated.
  7. Assemble: Spread the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar on top.
  8. Mix the crunchy topping: Toss panko with olive oil or reserved bacon fat and a pinch of paprika. Sprinkle evenly over the cheese.
  9. Bake: Bake uncovered for 20–25 minutes, until the edges bubble and the top is golden. If needed, broil for 1–2 minutes to crisp the topping. Watch closely.
  10. Finish and serve: Let rest 5–10 minutes so it sets. Top with remaining crumbled bacon and extra green onions. Serve warm.