Ingredients
Scale
- 12 oz (340g) gluten-free penne or rotini (or regular pasta)
- 2 cups cooked, shredded or cubed chicken
- 1½ cups full-fat cottage cheese
- ½ cup sour cream or plain Greek yogurt
- 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom for variation)
- 1½ cups frozen peas & carrots (or mixed veggies)
- ½ cup finely diced onion
- 1 garlic clove, minced
- 1 tsp dried thyme or poultry seasoning
- Salt & black pepper to taste
For the topping:
- ¾ cup crushed buttery crackers (like Ritz) or gluten-free crumbs
- 2 tbsp melted butter
- Optional: ¼ cup grated Parmesan cheese
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
- Cook pasta: Boil until just under al dente (1 minute less than package). Drain and set aside.
- Make filling: In a large bowl, combine cottage cheese, sour cream, condensed soup, onion, garlic, thyme, salt, and pepper. Stir in cooked pasta, chicken, and frozen veggies.
- Assemble: Spread mixture into baking dish.
- Add topping: Mix cracker crumbs, melted butter, and Parmesan (if using); sprinkle evenly over top.
- Bake 25–30 minutes, until bubbly and topping is golden.
- Rest 5 minutes before serving.
💡 Pro Tips:
– For extra creaminess, blend cottage cheese until smooth before mixing.
– Add ½ tsp garlic powder or smoked paprika for depth.
– Make ahead: Assemble (unbaked) up to 1 day ahead; refrigerate and bake as directed.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min
Servings: 6 | Calories: 380 | Net Carbs: 32g | Fats: 16g | Protein: 26g
Servings: 6 | Calories: 380 | Net Carbs: 32g | Fats: 16g | Protein: 26g