Creamy Cottage Cheese Chicken Casserole (Print Format)
Creamy cottage cheese, chicken, mushrooms, and spinach combine for a satisfying, high-protein, gluten-free casserole.
# Ingredients:
→ Base Ingredients
01 -
2 cups cooked shredded chicken breast
02 -
1 cup cottage cheese (small curd, full-fat or low-fat)
03 -
1 cup fresh spinach, chopped
04 -
1 cup mushrooms, sliced
05 -
1 small onion, diced
06 -
2 cloves garlic, minced
→ Toppings
07 -
1 cup mozzarella cheese, grated
08 -
1/4 cup parmesan cheese, grated
→ Seasonings
09 -
2 tablespoons olive oil
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1 teaspoon Italian seasoning
# Steps:
01 -
Preheat oven to 190°C (375°F) and grease a baking dish. Heat olive oil in a skillet over medium heat, add diced onion, and cook until soft. Stir in minced garlic and sliced mushrooms, cooking until tender. Add chopped spinach and cook until wilted. Remove from heat.
02 -
In a large bowl, combine shredded chicken, cottage cheese, cooked vegetables, and seasonings. Mix until evenly combined. Transfer the mixture into the prepared baking dish.
03 -
Sprinkle grated mozzarella and parmesan cheese evenly over the top.
04 -
Bake in the oven for 25-30 minutes, or until the top becomes golden and bubbly. Remove from the oven and let the casserole rest for 5 minutes before serving.
# Tips:
01 -
Cook mushrooms thoroughly to release moisture and avoid a watery casserole.
02 -
Drain spinach well if using frozen to ensure a firm texture.
03 -
Season in layers to build a deeper flavor profile.