Ingredients
1 cup low sodium chicken broth
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
Pinch paprika (optional)
1 cup full-fat cottage cheese
1 lb cooked and shredded chicken breast (or rotisserie chicken)
1 cup dry orzo pasta
1 shallot, diced
1 head broccoli, finely chopped
⅓ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
Parsley for garnish
Red pepper flakes for garnish (optional)
Instructions
- Preheat the oven to 425°F and lightly grease a 9×13 inch casserole dish.
- In a blender combine the chicken broth, garlic powder, salt, black pepper, paprika (if using), and cottage cheese. Blend until the mixture becomes smooth and creamy.
- In the prepared baking dish add the cooked shredded chicken, dry orzo pasta, diced shallot, chopped broccoli, and Parmesan cheese.
- Pour the blended sauce over the ingredients and gently mix everything together. Ensure the pasta and vegetables are evenly coated and mostly submerged in the sauce.
- Cover the dish tightly with foil and bake for 30–35 minutes, or until the pasta becomes tender.
- Remove the foil and sprinkle the mozzarella cheese evenly over the top.
- Return the dish to the oven and bake for another 10 minutes until the cheese melts and becomes lightly golden.
- Allow the casserole to cool slightly before serving or storing.
Notes
- This recipe makes about 5 servings, but it can easily be portioned into smaller meal prep containers.
- Rotisserie chicken is a convenient option if you want to save time.
- For a creamier version, you can prepare extra sauce and stir some into the dish after baking.
- Be sure to chop the broccoli into small pieces so it blends well with the pasta.
- Let the casserole cool completely before refrigerating or freezing.
- Prep Time: 20 min
- Cook Time: 40 min