Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup low-sodium chicken broth
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: sliced green onions, jalapeños, salsa, or cilantro
Equipment Needed
- 1 large mixing bowl
- 1 baking dish (about 9×13 inches)
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven mitts
Step-by-Step Instructions
First, start by preheating your oven to 350°F (175°C). This warms up your kitchen and sets the stage for the comforting aromas to come. In a large mixing bowl, combine the shredded chicken, white beans, and green chilies. You’ll want to gently fold in the chicken broth and cottage cheese, blending everything until it’s well combined. The cottage cheese adds a creamy texture that elevates the dish. I always make sure to season the mixture with cumin, garlic powder, onion powder, salt, and pepper—smelling those spices blend together is half the fun! (See the next page below to continue steps…)