Creamy Cottage Cheese Parmesan Chicken Casserole

• 9×13-inch baking dish

• Blender or food processor

• Large skillet

• Mixing bowls

• Aluminum foil

Instructions

Intensity Breakdown:

• Low intensity (10 min) – Mincing garlic, grating cheese, blending sauce

• Medium intensity (15 min) – Sautéing onions, searing chicken

• Low intensity (5 min) – Assembling casserole

• Hands-off (35 min) – Baking

Step 1 – Preheat and Prep (Low Intensity)

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Cut chicken breasts into 1.5-inch chunks (even-sized pieces ensure even cooking). Pat them dry with paper towels — this helps them sear instead of steam.

Step 2 – Make the Creamy Cottage Cheese Sauce (Low Intensity)

In a blender or food processor, combine:

• 2 cups cottage cheese

• ½ cup Parmesan

• 2 eggs

• 1 tbsp cornstarch

• ¼ tsp nutmeg

• ¼ tsp salt

Blend on high for 30–45 seconds until completely smooth, like a thick yogurt. Set aside.

Chef’s note: Blending removes the curd texture, leaving you with a silky, cream-like sauce that won’t curdle during baking.

Step 3 – Sear the Chicken (Medium Intensity)

See more on the next page to continue reading →

ADVERTISEMENT

Pages: Page 1, Page 2, Page 3, Page 4, Page 5