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Homemade chicken and rice casserole in a baking dish
Everyday Protein Kitchen circular brand logoEveryday Protein Kitchen

High-Protein Chicken and Rice Casserole

A freezer-friendly high-protein chicken and rice casserole made with Greek yogurt instead of cream soup, with about 43 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked, shredded chicken breast about 1.5 lbs / 680g — rotisserie chicken works great here
  • 2 cups cooked brown rice
  • 1 cup plain Greek yogurt
  • 1 cup shredded cheddar cheese divided
  • 1 cup frozen mixed vegetables peas and carrots work well
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1/2 cup panko breadcrumbs optional, for topping

Method
 

  1. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the shredded chicken, cooked rice, Greek yogurt, half the cheddar cheese, frozen vegetables, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until evenly combined.
  3. Spread the mixture into the prepared dish. Top with the remaining cheddar cheese and panko, if using.
  4. Bake for 25-30 minutes, until bubbly and golden on top.
  5. Let rest 5 minutes before serving.

Notes

Freezer-friendly: assemble unbaked, cover tightly, and freeze for up to 3 months. Bake from frozen at 375°F with about 20 extra minutes, or thaw overnight first for a normal bake time.