Ingredients
Scale
- 2 ½ cups Cooked chicken, shredded (Rotisserie is perfect)
- 1 ½ cups Cottage cheese (Full fat/4% works best)
- 1/3 cup Chicken broth
- 1 tablespoon Cornstarch (Crucial addition: this binds the sauce so it stays creamy)
- 1 tsp Garlic powder + 1/2 tsp Onion powder
- Salt and black pepper to taste
- 1 cup Shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×9 baking dish.
- Make the Sauce: Option A (Textured): In a bowl, whisk the cottage cheese, broth, cornstarch, and spices together thoroughly. Option B (Super Creamy – Recommended): Blend the cottage cheese, broth, and cornstarch in a blender for 30 seconds until smooth.
- Combine: In a large bowl, toss the shredded chicken with the sauce until heavily coated.
- Bake: Spread into the dish. Top with mozzarella.
- Cook: Bake uncovered for 30–35 minutes. The cornstarch needs this time to bubble and activate, thickening the sauce.
- Rest: Let it sit for 5–10 minutes before scooping. (The sauce thickens as it cools slightly).
Notes
- Use full-fat cottage cheese for the creamiest texture.
- Rotisserie chicken saves time and adds flavor.
- Letting the dish rest after baking helps the sauce thicken.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg