Shredded chicken, creamy white beans, and a golden herbed crumb, baked until the edges bubble and the middle stays tender. It travels well, reheats kindly, and quietly delivers nearly forty grams of protein without anyone calling it health food.
Make It
- Heat the oven to 400°F and butter a 9×13 dish. Fold the chicken, drained beans, cottage cheese, yogurt, garlic, and herbs together until glossy and well acquainted.
- Season boldly — a potluck bake should taste of something. Stir in half the mozzarella, spread into the dish, and smooth the top.
- Toss the panko with parmesan and a spoon of melted butter; scatter it edge to edge with the remaining mozzarella.
- Bake 30–35 minutes until deep gold and bubbling. Rest ten minutes so it slices clean. Carry it in, set it down, step back.