Ingredients
Scale
- 2 cups shredded chicken
- 2 cups cottage cheese
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup chicken broth
- 1/4 cup diced green chiles
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (like Monterey Jack or Cheddar) for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cottage cheese, white beans, chicken broth, green chiles, cumin, garlic powder, salt, and pepper. Mix until well combined.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Top with shredded cheese, ensuring it covers the entire surface.
- Bake in the preheated oven for about 25–30 minutes, or until the top is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Serve with crusty bread or a simple salad.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg