Spinach Artichoke Chicken Casserole

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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

Instructions
 

  • Preheat oven to 375 degrees F. Grease a 1-1/2 qt. casserole dish.
  • In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Stir to combine.
  • Add 1-1/2 cups shredded cheese, parsley, salt, garlic, thyme, and lemon juice. 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.