Ingredients
2 cups cooked chicken breast, shredded
1 (10.5 oz) can cream of chicken soup (or light/low-fat version)
1 cup Greek yogurt (replaces part of sour cream for more protein)
2 cups frozen hash browns, thawed
1 cup shredded cheddar cheese
Optional Protein Boost Add-Ins (not counted in 5)
½ cup cottage cheese (blended for creaminess)
1 scoop unflavored protein powder (mix into soup base)
Extra ½ cup chicken for higher protein per serving
Instructions
Preheat oven
Set to 375°F (190°C).
Grease a casserole dish.
Mix creamy base
In a large bowl, combine cream of chicken soup and Greek yogurt until smooth.
Add main ingredients
Stir in shredded chicken, hash browns, and half the cheddar cheese.
Assemble
Pour mixture into the casserole dish.
Top with remaining cheddar cheese.
Bake
Bake for 30–40 minutes until hot, bubbly, and golden on top.
Rest & serve
Let sit 5–10 minutes before serving so it sets properly.
Approximate Nutrition (per serving, 6 servings)
Calories: 280–350
Protein: 25–35 g
Carbs: 15–25 g
Fat: 12–18 g
Tips
Using Greek yogurt instead of sour cream increases protein without changing flavor much.
For lower carbs, swap hash browns with cauliflower rice.
Add black pepper, garlic powder, or paprika for more depth.