Ingredients
Scale
- 2 pounds (907 g) boneless skinless chicken breasts, cut into 1-inch pieces
- 6 cups small broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon fine salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 1/2 cups low-fat cottage cheese
- 1 cup plain nonfat or 2% Greek yogurt
- 1/2 cup reduced-sodium chicken broth labeled gluten-free
- 1 tablespoon Dijon mustard labeled gluten-free
- 2 garlic cloves, minced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, plus more for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-by-13-inch baking dish.
- Steam or microwave the broccoli for 3 to 4 minutes, until bright green and just crisp-tender. Drain very well and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring occasionally, until cooked through. Work in batches if needed to avoid crowding.
- Add the cottage cheese, Greek yogurt, chicken broth, Dijon mustard, garlic, garlic powder, onion powder, smoked paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to a blender or food processor. Blend until mostly smooth.
- Transfer the cooked chicken and drained broccoli to the prepared baking dish. Pour the blended sauce over the top, then add 1 cup cheddar, the Parmesan, and the parsley. Fold gently until evenly coated.
- Spread the mixture into an even layer and sprinkle the remaining 1/2 cup cheddar over the top.
- Bake uncovered for 20 to 25 minutes, until the edges are bubbling, the cheese is melted, and the center reaches 165°F. Broil for 1 to 2 minutes at the end if you want more browning.
- Let the casserole rest for 8 to 10 minutes before dividing into 8 servings. Garnish with extra parsley if desired.
Notes
- For frozen broccoli, thaw completely and squeeze out excess moisture before cooking.
- Do not overcook the chicken in the skillet; the oven step is mainly for heating the assembled casserole and browning the cheese.
- Use gluten-free-labeled broth, Dijon mustard, and seasonings if you need the finished recipe to remain gluten-free.
- Refrigerate cooked portions within 2 hours and use within 3 to 4 days. Reheat leftovers to 165°F.
- Nutrition values are estimates and will vary by brand and portion size.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free