This Broccoli Chicken Cottage Cheese Casserole hits that sweet spot between comfort food and a healthy weeknight dinner. It’s creamy without being heavy, cheesy without going overboard, and packed with lean protein and veggies. You can assemble it ahead, pop it in the oven when you’re ready, and have a warm, family-friendly meal on the table with very little fuss.

If you like easy, hearty dinners that still feel light, this one will be on repeat. For more cozy casserole inspiration, check out this flavorful Low Carb Philly Cheesesteak Casserole or this meal-prep friendly Lean Protein Chicken Casserole For Meal Prep.

Broccoli Chicken Cottage Cheese Casserole - A Cozy, High-Protein Dinner

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 3 cups cooked chicken breast, shredded or cubed
• 4 cups broccoli florets (fresh or frozen, thawed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups low-fat cottage cheese
• 1/2 cup plain Greek yogurt or light sour cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella or Monterey Jack cheese, divided
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil or butter
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1/2 cup panko or crushed whole-grain crackers for topping

Method

 

1. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Par-cook the broccoli: Steam or microwave broccoli until just crisp-tender, about 2–3 minutes.Drain well.
3. Sauté aromatics: In a skillet, warm olive oil over medium heat. Cook onion 3–4 minutes until soft, then add garlic for 30 seconds.
4. Blend the sauce: In a blender, combine cottage cheese, Greek yogurt, chicken broth, Dijon, onion powder, garlic powder, paprika, salt, pepper, and half of the mozzarella. Blend until smooth and creamy.
5. Combine the filling: In a large bowl, mix chicken, broccoli, sautéed onion/garlic, and Parmesan.Pour the cottage cheese sauce over the top and fold to coat evenly.
6. Assemble: Spread mixture into the baking dish. Top with remaining mozzarella. If using, scatter panko or cracker crumbs over the cheese for a light crunch.
7. Bake: Bake 20–25 minutes, until bubbling at the edges and the top is lightly golden.For extra color, broil 1–2 minutes, watching closely.
8. Rest and serve: Let it sit 5–10 minutes to set. Sprinkle with fresh parsley or chives if you like, then serve warm.

What Makes This Recipe So Good

• High protein, balanced meal: Chicken and cottage cheese bring serious protein, while broccoli adds fiber and vitamins.
• Creamy without cream: Blending cottage cheese makes a smooth, luscious sauce with fewer calories than heavy cream.
• Family-friendly: Mild flavors, melty cheese, and tender chicken make it a hit with kids and adults.
• Great for meal prep: It reheats well and holds up in the fridge for days.
• Easy to customize: Swap in different veggies, cheeses, or seasonings to keep it interesting.

Ingredients

• 3 cups cooked chicken breast, shredded or cubed
• 4 cups broccoli florets (fresh or frozen, thawed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups low-fat cottage cheese
• 1/2 cup plain Greek yogurt or light sour cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella or Monterey Jack cheese, divided
• 1/3 cup grated Parmesan cheese
• 2 tablespoons olive oil or butter
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1/2 cup panko or crushed whole-grain crackers for topping

Step-by-Step Instructions

1. Prep the oven and pan: Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Par-cook the broccoli: Steam or microwave broccoli until just crisp-tender, about 2–3 minutes.

   Drain well.

3. Sauté aromatics: In a skillet, warm olive oil over medium heat. Cook onion 3–4 minutes until soft, then add garlic for 30 seconds.
4. Blend the sauce: In a blender, combine cottage cheese, Greek yogurt, chicken broth, Dijon, onion powder, garlic powder, paprika, salt, pepper, and half of the mozzarella. Blend until smooth and creamy.
5. Combine the filling: In a large bowl, mix chicken, broccoli, sautéed onion/garlic, and Parmesan.

   Pour the cottage cheese sauce over the top and fold to coat evenly.

6. Assemble: Spread mixture into the baking dish. Top with remaining mozzarella. If using, scatter panko or cracker crumbs over the cheese for a light crunch.
7. Bake: Bake 20–25 minutes, until bubbling at the edges and the top is lightly golden.

   For extra color, broil 1–2 minutes, watching closely.

8. Rest and serve: Let it sit 5–10 minutes to set. Sprinkle with fresh parsley or chives if you like, then serve warm.

How to Store

• Refrigerate: Cool completely, cover, and store up to 4 days.
• Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Oven at 325°F (165°C) for 15–20 minutes, or microwave in 60-second bursts until hot.

Health Benefits

• High in protein: Chicken, cottage cheese, and mozzarella support muscle repair and steady energy.
• Veggie-packed: Broccoli brings fiber, vitamin C, vitamin K, and folate.
• Lighter creamy base: Blended cottage cheese and Greek yogurt create a rich sauce with less saturated fat than heavy cream.
• Balanced macros: Protein, fiber, and moderate fat keep you full and satisfied.

Common Mistakes to Avoid

• Watery casserole: Drain broccoli well and avoid extra liquid.

  If using frozen broccoli, squeeze out moisture.

• Bland sauce: Don’t skip Dijon, garlic, or paprika. Taste the sauce and adjust salt before combining.
• Overcooked broccoli: Par-cook just until crisp-tender so it doesn’t turn mushy in the oven.
• Dry chicken: Use moist, just-cooked chicken or rotisserie leftovers. The sauce should generously coat everything.

Recipe Variations

• Swap the veg: Try cauliflower, spinach, or zucchini.

  Sauté mushrooms for a savory boost.

• Different cheeses: Go for cheddar, Gruyère, or pepper jack for a kick.
• Add whole grains: Stir in 1–2 cups cooked brown rice or quinoa to make it extra hearty.
• Keto-friendly: Skip any breadcrumb topping and stick with low-carb veggies. For more low-carb casserole ideas, browse this hearty Keto Chicken Broccoli Casserole or this creamy favorite Creamy Keto Chicken Casserole With Spinach.
• Meal prep plan: Assemble and refrigerate unbaked for up to 24 hours. If you love make-ahead proteins, this simple Easy Low Carb Ground Chicken Skillet Recipe is another great option.

Can I use raw chicken in this casserole?

It’s best to use cooked chicken to keep the bake time quick and the texture tender.

If you only have raw chicken, dice it small, sauté until just cooked through, then proceed with the recipe.

Can I make it without a blender?

Yes. Mash the cottage cheese with a fork and whisk vigorously with the yogurt and broth. The sauce won’t be as silky, but it will still taste great.

What can I use instead of cottage cheese?

Ricotta works well, though it’s slightly richer and less tangy.

If you go that route, you may want to add a splash more broth to thin the sauce.

How do I make it spicier?

Add red pepper flakes, a pinch of cayenne, or swap in pepper jack cheese. A spoonful of hot sauce in the blended sauce also does the trick.

Wrapping Up

This Broccoli Chicken Cottage Cheese Casserole brings together comfort, convenience, and solid nutrition in one baking dish. It’s easy, flexible, and perfect for busy weeknights or make-ahead lunches.

Serve it with a simple green salad or roasted carrots and you’re set. If you enjoy protein-forward dinners that don’t skimp on flavor, you might also like this satisfying High Protein Chicken Casserole and our cozy, crowd-pleasing Creamy Cowboy Soup Recipe.