This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It’s easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.
It’s loaded with protein and huge loads of vegetables in a flavorful velvety, messy base. This excellent complete supper isn’t deficient in flavor and will have your family requesting seconds.
Such countless meals are loaded with prepared fixings or vigorously layered with a mayonnaise base. You will not discover both of those in this solid casserole!I experienced childhood during the 80’s, when everything was sans fat this and low-fat that and handled food sources were serious … and cheap.That’s what I grew up with. Furthermore, I get it. I realize my mother did all that could be expected for us, and tight occasions implied a few food varieties that were less expensive and prepared.
This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It’s easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.
INGREDIENTS
- 2 cooked skinless chicken breast, preferably organic, shredded or cubed
- 2 tbsp avocado oil or melted grass-fed butter or ghee
- 1/2 cup Nancy’s Organic Whole Milk Cottage Cheese
- 3/4 cup Nancy’s Organic Cultured Sour Cream {my favorite sour cream!}
- 2 cups shredded mozzarella, preferably organic – divided
- 1/4 cup chopped fresh Italian parsley
- 1 tsp Celtic sea salt (<– this is my favorite sea salt)
- 1 1/2 tsp garlic granules or garlic powder
- 1 tsp dried thyme
- Juice and zest of 1/2 lemon
- 2 cups fresh organic spinach
- 18 oz artichoke hearts, halved (drain and discard liquid).
INSTRUCTIONS
- Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
- In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
- Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
- Let the casserole sit for 10 minutes before serving.
NOTES
- You can use leftover roasted chicken, chicken that has been cooked in an Instant Pot or slow cooker then shredded or chicken that has been boiled. My preference is shredded chicken that has been cooked in an Instant Pot.
