Protein Cheesy Chicken Bake

6 Servings387 cals

Ready to lose weight or gain muscle with this high Protein Cheesy Chicken Bake recipe? This healthy chicken casserole is great for meal prep, packed with flavor, and uses simple ingredients you probably already have. Meal prep never tasted so good!

Start this one with a large bowl that you’ll be adding most of your ingredients into. You could also mix everything right inside the baking dish you’re using if it’s big enough to save some time.

Add into your bowl 2 cups of ricotta cheese, 1 cup of chopped mushrooms, 1 cup cheddar cheese, 2 ounces of a cooked pasta, 8 tablespoons of parmesan cheese, 1 chopped green bell pepper, 1 teaspoon of Italian seasoning, 2 pounds of cooked chicken or other protein, and 1/4 cup of chopped white onion.

Lightly mix all of those ingredients together and add in 1 can of cream of chicken.

Mix everything together again.

Take out a baking dish (unless you mixed everything in your baking dish) and evenly distribute your cheesy chicken bake mix into this dish.

Sprinkle on 1/4 cup of bread crumbs and put it in the oven on 350F/176C for around 45 minutes or until the edges start bubbling.

You can use whatever pasta you want here and I would suggest to cook your pasta however long your box says to. Ideally you should pull the pasta off the heat 1-2 minutes before it’s done since it’ll finish cooking in the oven.

Don’t like or want chicken? Turkey, steak, tofu, or even TUNA work great too! Yes, tuna.

Cheesy Chicken Bake Variations

Bored with this recipe? Easily switch it up by using different vegetables, adding in other seasonings, chili sauce, etc. Let me know some of your favorite variations in the comments below!

As for storing this one, it should last around 5-7 days fridge. Freezing it works great too.

Ready for a dessert? Try our Low Carb Protein Pancake Bites!

Protein Cheesy Chicken Bake Recipe

Protein Cheesy Chicken Bake

Make meal prep easy with this high Protein Cheesy Chicken Bake recipe! Packed with flavor, great macros, and simple ingredients.
4.5 from 2 votes
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Prep Time: 7 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Course: Main Course
Cuisine: American
Keyword: cheesy chicken, chicken bake, healthy
Servings: 6 Servings
Calories: 387kcal
Cost: $7.75
Course: Main Course
Cuisine: American
Keyword: cheesy chicken, chicken bake, healthy
Prep Time: 7 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Servings: 6 Servings
Calories: 387kcal
Cost: $7.75

The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Ingredients

  • 2 Cups Ricotta Cheese - 496g Fat Free
  • 1 Cup Mushrooms - Chopped
  • 1 Cup Cheddar Cheese - 112g Reduced Fat
  • 4 Ounces Pasta - 112g Cooked
  • 8 Tablespoons Parmesan Cheese - 40g Grated
  • 1 Green Pepper - Chopped
  • 1 Teaspoon Italian Seasoning
  • 2 Pounds Chicken - 32 Ounces Cooked (or Any Other Lean Protein such as Ground Beef, Turkey, Tofu, etc)
  • ¼ Cup White Onion - Chopped
  • 1 Can Cream of Chicken - 10 3/4 Ounces/305g 98% Fat Free
  • ¼ Cup Bread Crumbs - 28g Whole Wheat

Instructions

  • Chop up your Mushrooms, Green Bell Pepper, and White Onion
  • Cook your Chicken and Pasta
  • Add all of your ingredients into a large bowl aside from your Bread Crumbs and mix everything together
  • Evenly distribute your mix into a baking dish
  • Top it with your Bread Crumbs
  • Bake on 350F/176C for 45 minutes or until the edges start to bubble

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 2326
  • Fat: 46g
  • Saturated Fat: 12g
  • Sodium: 3041mg
  • Carbs: 179g
  • Fiber: 20g
  • Sugar: 29g
  • Protein: 299g
 
Calories in each serving (if you make 6):
  • Calories: 387
  • Fat: 7.6g
  • Saturated Fat: 2g
  • Sodium: 506.3mg
  • Carbs: 29.8g
  • Fiber: 3.3g
  • Sugar: 4.8g
  • Protein: 49.8g

Nutrition

Calories: 387kcal | Carbohydrates: 29.8g | Protein: 49.8g | Fat: 7.6g | Saturated Fat: 2g | Sodium: 506.3mg | Fiber: 3.3g | Sugar: 4.8g

14 Comments

  1. Vivian on August 5, 2017 at 12:00 am

    Hey Derek,

    Your recipe says to use 4 oz of cooked pasta but I’m having a lot of trouble figuring out how many cups of cooked pasta that is? Since oz is a weight but cups is a liquid measure. Do you have an approximate? I bought some low carb pasta and I can’t wait to try out this recipe!

    • Derek Howes on August 5, 2017 at 12:00 am

      Hey Vivian! What I mean is to cook the pasta first – so measure it out dry and then cook it (the 4 ounces). Hope this helps 🙂

  2. Alex on April 8, 2016 at 12:00 am

    Derek, when you write 2 Pounds chicken (or whatever protein the recipe you’re posting has)… can you confirm we’re talking about 2 pounds RAW chicken… (and not cooked)?

    Thanks.

  3. Alex on March 14, 2016 at 12:00 am

    I made the day you posted it and it was awesome! I used ground turkey.

  4. Brian R on March 7, 2016 at 12:00 am

    Hey, I live in a small town and my grocery store doesn’t have many fat free or reduced fat options for cheese, could I substitute the cheddar cheese for a reduced fat cheddar soup?

  5. Drew on February 27, 2016 at 12:00 am

    Hey Derek! Question – for 2 lbs of cooked chicken breasts, how much raw chicken would one need t ostart with? I know the weight changes when cooking. Thanks!

    • Derek Howes on March 1, 2016 at 12:00 am

      Hi Drew! This question has too many variables like temp, length of cooking time, how much water your chicken is retaining, and so on. Rough estimate? 36-40 ounces

  6. Lacey a on February 26, 2016 at 12:00 am

    We used beef and leftover lasagna noodles, as usual it was really good had 2 helpings!!!!

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