Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 1/2 cups frozen peas & carrots (thawed and patted dry with a paper towel)
- 1 cup cottage cheese (blended smooth)
- 1/2 cup chicken broth
- 1 tbsp cornstarch (thickener)
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar on top
Instructions
- Start by preparing the sauce. In a blender, combine the cottage cheese, chicken broth, cornstarch, dried thyme, garlic powder, and a pinch of salt and pepper. Blend until smooth and creamy.
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cooked shredded chicken and the thawed, dried peas and carrots. Pour the smooth cottage cheese sauce over the mixture and stir until well combined.
- Transfer the chicken and vegetable mixture into a baking dish. If you’d like to add a cheesy topping, sprinkle the shredded cheddar over the top.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and thickened.
Notes
- You can use rotisserie chicken for convenience.
- For a creamier texture, blend the cottage cheese longer.
- Let the casserole cool for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg