Spinach Artichoke Chicken Casserole

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Ingredients Method

Ingredients
  

  • 2 cooked skinless chicken breast shredded
  • 2 tbsp avocado oil or melted grass-fed butter or ghee healthy fats
  • 1/2 cup whole milk cottage cheese
  • 3/4 cup sour cream
  • 2 cups shredded mozzarella divided
  • 1/4 cup chopped fresh Italian parsley
  • 1 tsp salt
  • 1-1/2 tsp garlic powder
  • 1 tsp dried thyme
  • 2 cups spinach
  • 18 oz drained artichoke hearts halved (drain and discard liquid!)
  • juice of 1/2 lemon

Method
 

  1. Preheat oven to 375 degrees F. Grease a 1-1/2 qt. casserole dish.
  2. In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Stir to combine.
  3. Add 1-1/2 cups shredded cheese, parsley, salt, garlic, thyme, and lemon juice. Stir until fully combined and evenly distributed.
  4. Gently fold in the spinach and artichoke hearts just until combined.
  5. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
  6. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
  7. Let the casserole sit for 10 minutes before serving.