Description
This creamy spinach artichoke chicken casserole is packed with protein, rich in flavor, and perfect for a low-carb, gluten-free dinner the whole family will love.
Ingredients
2 cooked skinless chicken breasts, shredded or cubed
2 tablespoons avocado oil, melted grass-fed butter, or ghee
½ cup whole milk cottage cheese (preferably organic)
¾ cup sour cream (preferably organic)
2 cups shredded mozzarella cheese (divided, preferably organic)
¼ cup chopped fresh Italian parsley
1 teaspoon mineral-rich salt
1½ teaspoons garlic granules or garlic powder
1 teaspoon dried thyme
Juice and zest of ½ lemon
2 cups fresh spinach (organic recommended)
18 oz canned or jarred artichoke hearts, drained and halved
Instructions
Preheat oven to 375°F (190°C). Grease a 1½-quart casserole dish with avocado oil, ghee, or butter.
In a large bowl, mix chicken, avocado oil or melted fat, cottage cheese, and sour cream until well combined.
Stir in 1½ cups of mozzarella cheese, parsley, salt, garlic, thyme, lemon juice, and zest.
Gently fold in spinach and artichoke hearts until evenly distributed.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining ½ cup mozzarella cheese on top.
Bake for 50 minutes, or until bubbly and golden.
Let cool for a few minutes before serving.
Notes
Use rotisserie chicken or slow-cooked chicken for convenience.
Substitute mozzarella with cheddar or your favorite shredded cheese blend.
Add extra vegetables like sautéed mushrooms or bell peppers.
Can be prepped ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course / Casserole
- Method: Baked
- Cuisine: American
