Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole

 

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup cottage cheese
• 8 oz mushrooms, sliced
• 2 cups baby spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1 small onion, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5 minutes.
4. Stir in the chopped spinach and cook just until wilted. Season lightly with salt and pepper.
5. In a large bowl, combine shredded chicken and cottage cheese. Mix until evenly coated.
6. Add the cooked vegetable mixture to the bowl and stir to combine.
7. Transfer the mixture to the prepared baking dish and spread evenly.
8. Sprinkle mozzarella cheese over the top.
9. Bake for 25–30 minutes, or until hot and bubbly and the cheese is lightly golden.
10. Let rest for 5 minutes before serving.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Serving Suggestions

• Serve with rice, quinoa, or pasta
• Pair with a simple green salad
• Enjoy on its own for a low-carb meal

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Variations

• Add garlic or Italian seasoning for extra flavor
• Swap mozzarella for cheddar or Monterey Jack
• Stir in cooked rice or pasta to make it heartier