Creamy High-Protein Chicken Casserole

Serves | 6-8

Ingredients:

• 4 c shredded chicken

• 1 c cottage cheese

• 1 (10.5 oz) can cream of chicken soup

• 1 ½ c shredded Parmesan or cheddar cheese

• ½ c plain greek yogurt

• 1 ½ c frozen peas or broccoli

• 1 tsp garlic powder

• ½ c bread crumbs, for topping

• Chives or green onion, for garnish

Directions:

1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.

2. In a bowl, mix chicken, cottage cheese, cream of chicken soup, shredded cheese, yogurt, veggies, and seasonings until combined. Season with salt and pepper.

3. Transfer to prepared dish and spread evenly.

4. Top with breadcrumbs and spray with oil until coated.

5. Bake for 30 minutes. Broil 3–5 minutes, until golden and crispy. Garnish and serve.

How to Make Instant Pot Shredded Chicken:
Add 1 ½ –2 lbs chicken (breast or thighs) to Instant Pot with 1 c broth. Cook on high pressure for 10–12 minutes (fresh) or 14–16 minutes (frozen). Quick release. Transfer chicken to a large bowl and shred using a hand mixer until desired texture is reached.

You’ll find more recipes like this in my NEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.