38g Protein White Chicken Chili Bake

Ingredients

• The Protein & Veggies: 2 lbs cooked chicken breast (shredded or diced)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chiles (mild or medium, undrained)
• 1 cup fresh or frozen corn kernels (optional, adjust for carb preferences)

• 8 oz cream cheese, softened to room temperature
• 1 cup plain Greek yogurt or high-protein cottage cheese (blended smooth for extra protein)
• 1/2 cup chicken bone broth or low-sodium chicken broth
• 1 cup shredded Monterey Jack cheese (divided)
• 1/2 cup sharp cheddar cheese, freshly shredded

• 1 tablespoon ground cumin
• 2 teaspoons chili powder (white or light variety if available)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving)

Instructions

1. Preheat and Prep

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a touch of olive oil and set it aside.

2. Sauté the Aromatics

1. Heat a large skillet over medium heat. Add a splash of broth or olive oil, then toss in the diced yellow onion. Sauté for 4 to 5 minutes until translucent and tender. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic. Remove the skillet from the heat.

3. Build the Creamy Chili Mixture

1. In a large mixing bowl, combine the softened cream cheese, Greek yogurt (or blended cottage cheese), and chicken bone broth. Whisk or stir vigorously until smooth and completely combined. Stir in the sautéed onions, garlic, diced green chiles, and the warm spices: ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.

4. Combine Chicken and Sauce

1. Add the shredded chicken breast and half of the shredded Monterey Jack cheese directly into the bowl with the creamy chili sauce. Fold everything together gently until the chicken is thoroughly coated in the rich, spiced mixture.

5. Assemble the Bake

1. Transfer the chicken and chili mixture into your prepared 9×13-inch baking dish. Spread it out into an even layer, ensuring it reaches the corners of the pan. Sprinkle the remaining Monterey Jack cheese and the sharp cheddar cheese evenly across the top.

6. Bake to Golden Perfection

1. Place the baking dish into the preheated oven and bake uncovered for 25 to 30 minutes . You will know it is done when the edges are bubbling vigorously and the cheese on top is melted, golden brown, and slightly crisp in spots.

7. Rest and Garnish

1. Remove the casserole from the oven and let it rest for 5 to 10 minutes before slicing and serving. This resting period allows the creamy sauce to set slightly. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a bright, zesty finish.

Nutrition

Calories: 385 kcal · Protein: 38 g · Fat: 21 g Saturated Fat: 11 g · Carbohydrates: 8 g Dietary · Saturated Fat: 11 g · Fiber: 2 g · Sugar: 4 g · Sodium: 680 mg