Warm Hearth High Protein

I threw this together on a gray Sunday afternoon when I had leftover quinoa sitting in the fridge and chicken I needed to use up. The kitchen smelled like thyme and bubbling cheese, and by the time it came out of the oven, my partner had wandered in twice asking what was baking. It became our go-to whenever we wanted something filling without the guilt.

The first time I made this for my brother after his evening run, he came back for seconds and asked if I'd added cream. I hadn't, just cottage cheese and a little milk, but the way it baked down made everything taste rich and comforting. He still texts me asking for the recipe before meal prep Sundays.

Ingredients

• Skinless chicken breast: I dice mine small so it cooks fast and blends into the casserole without drying out.
• Low-fat cottage cheese: This is the secret to keeping it creamy without heavy cream, and it adds protein too.
• Canned white beans: Make sure to rinse them well or the casserole can taste a little tinny.
• Cooked quinoa: Leftover quinoa works perfectly here and soaks up all the seasoning.
• Onion and garlic: I chop the onion fine so it melts into the background and just adds sweetness.
• Red bell pepper: Adds a slight sweetness and a pop of color that makes the dish look alive.
• Broccoli florets: Chop them small so they soften in the oven and don't stay crunchy.
• Cherry tomatoes: They burst while baking and add little pockets of juice throughout.
• Reduced-fat cheddar cheese: I save half for the top so you get that golden, bubbly crust.
• Low-fat milk: Just enough to bind everything without making it soupy.
• Thyme, oregano, smoked paprika, black pepper, salt: This combo gives it a warm, almost rustic flavor.
• Olive oil: For browning the chicken and adding a hint of richness.

Instructions

Get the oven ready:

Preheat to 180°C and lightly grease your baking dish so nothing sticks. I use a quick spray of oil or a paper towel with a dab of butter.

Brown the chicken:

Heat the olive oil in a large skillet and cook the diced chicken until it's just done and lightly golden. Don't overcook it here because it'll bake more in the oven.

Mix everything together:

In a big bowl, combine the chicken, cottage cheese, beans, quinoa, all the vegetables, half the cheddar, milk, and seasonings. Stir until it looks like a chunky, colorful mess.

Spread it in the dish:

Pour the mixture into your prepared baking dish and smooth it out evenly with a spatula.

Top with cheese:

Sprinkle the remaining cheddar over the top so it melts into a golden layer.

Bake until bubbly:

Slide it into the oven for 35 to 40 minutes until the edges are bubbling and the top is golden. Your kitchen will smell incredible.

Let it rest:

Pull it out and let it sit for 5 minutes so it firms up a bit and doesn't fall apart when you scoop it.

Save

One evening I served this with a simple green salad and my friend who swore she hated casseroles asked for the recipe before she left. She said it didn't taste like diet food, just real food that happened to be good for you. That's when I knew this one was a keeper.

What to Serve It With

I usually keep it simple with a crisp salad dressed in lemon and olive oil, or sometimes a slice of crusty bread to soak up the cheesy bits. It's hearty enough on its own that you don't need much else, but a side of roasted vegetables never hurts.

How to Store and Reheat

This keeps in the fridge for up to four days in an airtight container. I reheat single portions in the microwave for about 90 seconds, or you can warm the whole dish covered in foil at 160°C for 20 minutes. The flavors deepen overnight, so don't be surprised if day two tastes even better.

Ways to Make It Your Own

I've swapped the chicken for diced turkey or crumbled tofu depending on what I had, and both worked beautifully. You can also toss in a handful of spinach or kale before baking for extra greens, or add a pinch of chili flakes if you like a little heat.

• Try using feta instead of cheddar for a tangier, Mediterranean twist.
• Stir in a spoonful of pesto before baking for an herby kick.
• Top with breadcrumbs mixed with parmesan for extra crunch.

Save

This bake has become my answer to busy weeks when I still want something warm and homemade without spending an hour at the stove. I hope it finds a spot in your rotation too.

Recipe FAQs

→ What type of protein is used in this bake?

The bake uses diced skinless chicken breast, low-fat cottage cheese, and white beans for a high-protein mix.

→ Can I substitute the chicken?

Yes, you can use cooked turkey or tofu as alternatives to chicken breast.

→ How long does it take to prepare and cook?

Preparation takes 20 minutes, and cooking takes 40 minutes, totaling 1 hour.

→ Is this dish suitable for meal prep?

Absolutely! It reheats well and can be portioned for easy meal prep.

→ What vegetables are included?

It includes onion, garlic, red bell pepper, broccoli florets, and cherry tomatoes.

→ How can I add more greens?

Stir in spinach or kale with the vegetables for extra nutrients.