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Creamy Rotisserie Chicken Brûlée Bake

A creamy, high-protein rotisserie chicken bake with a rich, velvety filling and a thin golden brûlée-style top.
Course Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

Ingredients

  • 4 Cups Shredded Rotisserie Chicken
  • 1.5 Cups Barilla Protein Pasta (Elbows) or any kind
  • 1 Cup Fat Free Half and Half
  • 1 Cup Greek Fat Free Plain Yogurt
  • 4 Oz Light Cream Cheese, Softened
  • 3/4 Cup Grated Parmesan Cheese (Divided)
  • 1 Large Egg
  • 1.5 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • Salt/Pepper to Taste

For the Brulee Top

  • 2 Tbl Grated Parmesan Cheese
  • 1-2 Tsp Sugar or Sugar Substitute

Instructions

  • Cook the high protein elbow pasta in salted water until just al dente. Drain and set aside.
  • In a large mixing bowl, add: shredded rotisserie chicken, Greek yogurt, cream cheese, half & half, ½ cup parmesan, garlic powder, onion powder, salt, pepper. Stir until fully combined and thick.
  • Fold the cooked pasta into the mixture. Crack in the egg and mix thoroughly.
  • Spread mixture evenly into a greased 13x9 baking dish.
  • Bake at 375°F (190°C) for 25–30 minutes, until hot and bubbling around the edges.
  • Remove from oven and sprinkle: remaining parmesan, and a thin, even layer of sugar
  • Place under broiler for 1–3 minutes until golden and slightly crisp. Let sit for 5–10 minutes before serving.
  • This makes 4 generous servings. Enjoy!