Protein Cheesy Chicken Bake

6 Servings387 cals

Lose weight or gain muscle with this HEALTHIER Cheesy Chicken Bake recipe. Packed with flavor, protein and THREE cheeses…THREE! Meal prep never tasted so good!

Tips:

  • Spice it up by adding in some chili sauce!
  • Keep it in the fridge and it’ll usually last around 5-7 days (you can also freeze it)!
Cheesy Chicken Bake Recipe

Protein Cheesy Chicken Bake

Lose weight or gain muscle with this HEALTHIER Cheesy Chicken Bake recipe. Packed with flavor, protein and THREE cheeses. Meal prep never tasted so good!
5 from 1 vote
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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

Ingredients

  • 2 Cups Ricotta Cheese496g Fat Free
  • 1 Cup MushroomsChopped
  • 1 Cup Cheddar Cheese112g Reduced Fat
  • 4 Ounces Pasta112g Cooked
  • 8 Tablespoons Parmesan Cheese40g Grated
  • 1 Green PepperChopped
  • 1 Teaspoon Italian Seasoning
  • 2 Pounds Chicken32 Ounces Cooked (or Any Other Lean Protein such as Ground Beef, Turkey, Tofu, etc)
  • ¼ Cup White OnionChopped
  • 1 Can Cream of Chicken10 3/4 Ounces/305g 98% Fat Free
  • ¼ Cup Bread Crumbs28g 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

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. 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!!!!

  2. 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

  3. 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?

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

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

  5. 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.

  6. 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 🙂

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