Oh, you’re going to love this Chicken Broccoli Cottage Cheese Bake – it’s been my go-to weeknight lifesaver for years! Picture this: tender chicken, crisp-tender broccoli, all smothered in this creamy, cheesy sauce that somehow feels indulgent yet packed with protein. I first threw this together one chaotic Tuesday when the kids were hangry and my fridge looked bare, and now? It’s in our regular rotation. The cottage cheese melts into this luxe texture you wouldn’t believe, and my picky eaters actually ask for seconds (miracles do happen!). Best part? It comes together faster than takeout.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Broccoli Cottage Cheese Bake
Let me count the ways this bake steals the show at our dinner table:
- Weeknight superhero: Ready in 35 minutes flat – faster than waiting for pizza delivery!
- Creamy magic: The blended cottage cheese creates this luxuriously smooth sauce that’ll make you forget it’s packed with protein.
- Kid-approved: My broccoli-hating toddler gobbles this up (I swear it’s the cheese cloak of invisibility).
- Clean-out-the-fridge friendly: Leftover chicken? Frozen broccoli? This recipe adapts to what you’ve got.
- No fancy skills needed: If you can boil water and stir, you’re already a pro at this one.
Trust me, this dish is the culinary equivalent of a warm hug after a long day.
Ingredients for Chicken Broccoli Cottage Cheese Bake
Gather these simple ingredients – I bet you have most already! The magic happens when these humble players come together:
- 2 cups cooked, shredded chicken (rotisserie chicken works wonders here)
- 2 cups broccoli florets (about 1 medium crown)
- 1 cup cottage cheese – blend it smooth for that velvety sauce
- ½ cup chicken broth (low-sodium keeps it balanced)
- 1 tsp Dijon mustard – my secret flavor booster
- 1 cup sharp cheddar cheese, divided (because more cheese is always better)
- ½ tsp garlic powder – skip the chopping!
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Here’s how to adapt:
- Cottage cheese skeptics: Blend it completely – the texture transforms! Greek yogurt works too.
- Broccoli swap: Frozen florets are fine – just thaw and pat dry really well.
- Cheese shortcuts: Pre-shredded works, but block cheese melts creamier.
- Mustard alternatives: Yellow mustard in a pinch, but Dijon adds nice depth.
- Broth backup: Water + ½ tsp bouillon works if you’re out of broth.
See? No fancy ingredients required – just good, honest food that comes together beautifully.
How to Make Chicken Broccoli Cottage Cheese Bake
Ready to transform these simple ingredients into something magical? Here’s how I make it – with all my little tricks learned through many happy (and a few messy) trials:
- Preheat that oven! 375°F (190°C) is the sweet spot – hot enough to get bubbly but not burn the cheese. I always do this first so it’s ready when I am.
- Blanch the broccoli: Boil florets for just 2 minutes (set a timer!) then drain WELL – soggy broccoli makes sad casseroles. I spread mine on paper towels to dry while prepping the rest.
- Blend the magic sauce: Whizz cottage cheese, broth, Dijon, garlic powder, and ½ cup cheddar in a blender until silky smooth. (This is where picky eaters get fooled!)
- Mix it up: In your baking dish, gently fold chicken, broccoli, and sauce together. Don’t overmix – you want those pretty green flecks visible!
- Cheese blanket time: Sprinkle remaining ½ cup cheddar evenly over top – this creates that gorgeous golden crust we all fight over.
- Bake to perfection: 20-25 minutes until edges bubble and top turns golden brown. If it browns too fast, tent with foil.
35-Minute Chicken Broccoli Cottage Cheese Bake
A creamy, cheesy bake with chicken, broccoli, and cottage cheese for a protein-packed family meal.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets
- 1 cup cottage cheese (blended smooth)
- ½ cup chicken broth
- 1 tsp Dijon mustard
- 1 cup sharp cheddar cheese (divided)
- ½ tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Blanch the broccoli by boiling it for 2 minutes, then drain it well.
- Blend cottage cheese, chicken broth, Dijon mustard, garlic powder, and ½ cup cheddar cheese until smooth.
- Toss chicken and broccoli with the sauce in a casserole dish.
- Top with remaining ½ cup cheddar cheese.
- Bake for 20-25 minutes until bubbly and golden.
Notes
- Use leftover chicken for convenience.
- Drain broccoli well to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Tips for the Best Chicken Broccoli Cottage Cheese Bake
My hard-learned secrets for bake perfection:
- Dry broccoli = happy bake: Press florets between paper towels after blanching – excess water makes sauce runny.
- Leftover chicken hero: This is THE recipe for using up that leftover rotisserie chicken.
- Doneness test: Jiggle the dish slightly – it should move just a little in the center when perfectly baked.
- Rest time: Let it sit 5 minutes after baking – this helps the sauce thicken beautifully.
Serving Suggestions for Chicken Broccoli Cottage Cheese Bake
This bake stands strong solo, but here’s how I love to round out the meal:
- Crusty garlic bread: For mopping up every last bit of that creamy sauce
- Simple green salad: The crisp freshness balances the richness perfectly
- Quinoa or brown rice: Turns it into a heartier meal when needed
- Roasted baby potatoes: My kids’ favorite carb pairing
Honestly? Sometimes we just eat it straight from the baking dish with forks – no judgments here!
Storage & Reheating Instructions
This bake keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions for up to 3 months – just thaw overnight in the fridge before reheating. My favorite way to reheat? 350°F oven for 15 minutes to keep that crispy cheese topping. Microwave works in a pinch (about 2 minutes on high), but the oven gives you that fresh-baked texture again. Pro tip: Add a splash of broth if the sauce thickens too much in storage.
Nutritional Information
Here’s the best part – this delicious Chicken Broccoli Cottage Cheese Bake is actually good for you too! Now, keep in mind nutrition can vary based on your specific ingredients and brands, but per serving you’re looking at about 320 calories and a whopping 35g of protein – talk about a meal that satisfies! The cottage cheese and chicken work together to give you that protein boost while keeping things light and balanced.
FAQs About Chicken Broccoli Cottage Cheese Bake
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Q: Can I taste the cottage cheese?
Not one bit! That’s the magic of blending it – the texture becomes silky smooth, and the flavor melds perfectly with the sharp cheddar. My cottage cheese-hating husband gobbles this up without a clue!
Q: Can I use frozen broccoli instead of fresh?
Absolutely! Thaw it completely and squeeze out excess water (I wrap it in a clean kitchen towel and press). Frozen works great when fresh isn’t handy – just skip the blanching step.
Q: Will Greek yogurt work instead of cottage cheese?
It sure does! Use an equal amount of plain, full-fat Greek yogurt. The texture will be slightly tangier – which I actually love! – but just as creamy.
Q: Can I prep this ahead?
You bet! Assemble everything (minus the final cheese topping), cover tightly, and refrigerate for up to 24 hours. Add the cheese right before baking. It might need an extra 5 minutes in the oven since it’s going in cold.
Final Thoughts
There you have it, friends – my family’s favorite weeknight hero in all its cheesy, protein-packed glory! Give this Chicken Broccoli Cottage Cheese Bake a try and let me know how it turns out for you. Snap a pic, leave a comment – I love hearing your kitchen stories as much as I love sharing mine. Happy baking! Happy baking!
