Chicken Taco Cottage Cheese Bake

By AllRecipeEasy Kitchen

FAMILY DINNERS · SHARED BAKES

Cooked shredded chicken, blended cottage cheese and eggs make the filling for this taco-seasoned bake. Softened bell peppers and onion go into a 9×9-inch dish with cheese mixed through and melted on top. Let it rest before slicing into five servings.

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Chicken taco cottage cheese bake in a white dish with a serving on a plate.
Serves
5
Baking dish
9×9 inches
Bake
25–30 minutes
Oven
400°F / 200°C
Rest
5–10 minutes

Why You’ll Love This Bake

  • A shared family dish. Bake in one 9×9-inch dish, then slice into five servings.
  • Starts with cooked chicken. Shredded chicken folds into the cottage cheese and egg filling.
  • Cheese in every layer. Some goes into the filling, with the rest melted over the top.

Ingredients

This cottage cheese chicken bake uses cooked shredded chicken, eggs and blended low-fat cottage cheese, with bell peppers, onion and taco seasoning. Measure the cottage cheese before blending and the diced vegetables while raw.

Keep the shredded cheese in two portions: ¾ cup for the filling and ½ cup for the topping. The recipe card has every quantity together, including the optional Parmesan and the choice of salsa or drained green chiles.

How to Make Chicken Taco Cottage Cheese Bake

Prepare the vegetables and creamy base

Soften the diced peppers and onion, then blend the cottage cheese. Whisk the blended cottage cheese with the beaten eggs and seasonings.

Shredded chicken, diced red and green bell peppers, and diced onion beside an empty baking dish.
1. Prepare the cooked chicken, diced peppers and onion.
Seasoned cottage cheese and egg mixture in a glass bowl with a whisk.
2. Whisk the blended cottage cheese, beaten eggs and seasonings.

Fold together and assemble

Fold the chicken, softened vegetables and filling portion of cheese into the base. Spread in the greased dish and add the remaining cheese on top. If using an optional filling addition, choose salsa or drained green chiles.

Shredded chicken, peppers, onion and cheese folded into the creamy filling in a glass bowl.
3. Fold the chicken, softened vegetables and cheese into the filling.
Chicken and vegetable filling topped with shredded cheese in a white baking dish before baking.
4. Spread in the prepared dish and add the remaining cheese.

Bake, rest and slice

Bake uncovered until the center is set and the cheese is melted and bubbling. Give the bake its 5–10-minute rest before slicing and serving.

A serving lifted from the baked chicken taco casserole, showing chicken, peppers and onion beneath melted cheese.
5. Rest the finished bake before slicing and serving.

Serving & Meal Prep Notes

This is a shared bake: portion it after baking and resting, rather than dividing the mixture into individual containers first. The recipe makes five servings.

For a different dinner format with cottage cheese, try the chicken fajita meal-prep bowls.

Chicken taco cottage cheese bake in a white dish with a serving on a plate.
AllRecipeEasy Kitchen

Chicken Taco Cottage Cheese Bake

Cooked shredded chicken, blended cottage cheese, eggs and softened peppers and onion, baked in a 9×9-inch dish with a melted cheese topping.
Print Recipe Pin Recipe
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

  • 2½ cups cooked shredded chicken
  • 1¼ cups low-fat cottage cheese measured before blending
  • 4 large eggs lightly beaten
  • 2 cups diced bell peppers measured raw
  • 1 cup diced onion measured raw
  • 2 tsp taco seasoning
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1¼ cups shredded cheddar or Mexican-blend cheese divided: ¾ cup mixed into the filling and ½ cup for topping
  • Cooking spray or a light coating of oil for the baking dish
  • ¼ cup grated Parmesan optional, used as topping
  • ½ cup salsa OR one drained 4-oz can diced green chiles optional: choose either salsa or green chiles, mixed into the filling

Method
 

  1. Preheat oven to 400°F / 200°C.
  2. Lightly grease a 9×9-inch baking dish.
  3. Cook diced bell peppers and onion over medium heat for about 5–7 minutes, until just softened.
  4. Blend the measured cottage cheese until mostly smooth.
  5. In a large bowl, whisk beaten eggs with blended cottage cheese, taco seasoning, garlic powder, salt and black pepper.
  6. Fold in cooked shredded chicken, softened peppers and onions, ¾ cup shredded cheese, and optional salsa OR drained green chiles if using.
  7. Transfer evenly to the prepared 9×9-inch dish.
  8. Top with the remaining ½ cup shredded cheese.
  9. If using optional Parmesan, sprinkle it on top.
  10. Bake UNCOVERED for 25–30 minutes, until the center is set and cheese is melted and bubbling.
  11. Rest 5–10 minutes before slicing and serving.

Notes

Use a 9×9-inch baking dish. Bake uncovered at 400°F / 200°C for 25–30 minutes, then rest 5–10 minutes before slicing. Measure the cottage cheese before blending and the diced vegetables raw. Divide the shredded cheese: ¾ cup in the filling and ½ cup on top. Parmesan is an optional topping. For the optional filling addition, choose EITHER ½ cup salsa OR one drained 4-oz can diced green chiles.

MORE FOR THE DINNER TABLE

More Chicken Dinner Ideas

INDIVIDUAL BOWLS

Chicken fajita meal-prep bowls

 FAMILY BAKES

Million dollar chicken casserole

 ANOTHER CHICKEN DINNER

Garlic Parmesan chicken meatloaf

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