🥄 Ingredients (4–6 servings)
For the chicken filling:
- 500g cooked chicken breast (shredded or diced)
- 1 cup low-fat Greek yogurt or cottage cheese
- 1 can (10 oz) cream of chicken soup (low-sodium or homemade)
- 1 cup mixed vegetables (frozen peas, carrots, corn, optional)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
For the biscuit topping:
- 1 1/2 cups whole wheat self-rising flour (or all-purpose + 1 tbsp baking powder)
- 1/2 cup low-fat cottage cheese or Greek yogurt (adds protein and moisture)
- 1/2 cup milk (low-fat or high-protein milk)
- 1 large egg
- 1/2 cup shredded part-skim mozzarella or cheddar cheese
- Optional: herbs like parsley or chives
👩🍳 Instructions
1. Preheat oven
- Preheat to 190°C (375°F). Lightly grease a baking dish.
2. Prepare chicken filling
- In a large bowl, mix cooked chicken, Greek yogurt or cottage cheese, cream of chicken soup, vegetables, onion, garlic, thyme, salt, and pepper until combined.
- Spread mixture evenly into the baking dish.
3. Make biscuit topping
- In another bowl, whisk flour, cottage cheese or yogurt, milk, egg, and cheese until a sticky batter forms.
- Fold in herbs if using.
4. Assemble casserole
- Spoon biscuit batter evenly over chicken filling. Don’t spread too thin; it will rise during baking.
5. Bake
- Bake uncovered for 25–30 minutes until biscuit topping is golden and cooked through.
6. Rest & serve
- Let cool for 5 minutes before serving.
💪 Protein Estimate (approx per serving)
- Chicken: ~35g protein
- Greek yogurt/cottage cheese & cheese topping: ~10g protein
- Total per serving: ~40–45g protein
