You know those crazy weeknights when everyone’s hungry, the clock’s ticking, and takeout menus start looking way too tempting? That’s exactly when my Cottage Cheese Chicken, Mushroom and Spinach Casserole swoops in to save the day. I created this recipe during one particularly hectic soccer-and-homework night when my kids were hangry and my patience was running thin. The magic? It comes together in about 30 minutes with ingredients I usually have on hand. After dozens of tests (and countless toddler-approved servings), this creamy, protein-packed casserole became our go-to comfort food. It’s the kind of meal that makes you feel like you’ve got your life together – even when your kitchen looks like a tornado hit it.
Table of Contents
Table of Contents
Why You’ll Love This Cottage Cheese Chicken, Mushroom and Spinach Casserole
Trust me, this casserole is about to become your new weeknight hero. Here’s why:
- Quick prep: Throw it together in 10 minutes flat (I’ve timed it during naptime emergencies!)
- Protein powerhouse: Packed with chicken and cottage cheese to keep everyone full
- Creamy dreaminess: That cottage cheese sauce? Absolute magic with zero fussy roux-making
- Forgiving ingredients: No fresh spinach? Frozen works! Out of mozzarella? Skip it!
My kids call it “the sneaky green stuff” because they actually eat their veggies without complaints. Mom win!
Ingredients for Cottage Cheese Chicken, Mushroom and Spinach Casserole
Here’s what you’ll need to make this cozy casserole – I’ve included all my little prep tricks and substitutions that have saved me on busy nights:
- 2 cups shredded cooked chicken (rotisserie chicken is my secret weapon here – just tear it right off the bone!)
- 1 cup cottage cheese (full-fat gives the creamiest sauce, but low-fat works too if that’s what’s in your fridge)
- 8 oz mushrooms, sliced (I love cremini for extra flavor, but plain white button mushrooms work great too)
- 2 cups baby spinach, roughly chopped (don’t stress about perfect cuts – I literally tear mine with my hands while the mushrooms cook)
- 1 small onion, diced (yellow or white – whatever’s rolling around in your veggie drawer)
- 1/2 cup shredded mozzarella (or more if you’re feeling cheesy – I won’t judge!)
- 1 tbsp olive oil (or butter if you want that extra richness)
- Salt and pepper to taste (I’m generous with both – the flavors really pop)
See? Nothing fancy – just real ingredients that come together in the most delicious way. Now let’s get cooking!
How to Make Cottage Cheese Chicken, Mushroom and Spinach Casserole
Alright, let’s get cooking! This casserole comes together so easily – I’ll walk you through each step just like I do when my sister calls me panicking about dinner. First things first: crank that oven to 375°F (190°C). No rushing this step – we want it nice and hot when our casserole goes in!
Step 1: Sauté the Vegetables
Grab your favorite large skillet (mine’s a trusty cast iron) and heat that olive oil over medium heat. Toss in your diced onions and listen to that satisfying sizzle. Stir occasionally until they turn translucent – about 3-4 minutes should do it. Next come the mushrooms! Don’t crowd the pan or they’ll steam instead of browning. I let them cook undisturbed for a couple minutes at first – that’s when they start releasing those amazing juices and getting golden edges. Total cook time? About 5-7 minutes until they smell like heaven.
Now for the spinach – just pile it right on top! It looks like a mountain at first, but give it 30 seconds and it’ll wilt down to practically nothing. Stir it all together, then take the skillet off the heat. See? You’re already halfway done!
Step 2: Combine Ingredients
In a big mixing bowl (I use the same one from making cookies yesterday – no shame!), dump in your shredded chicken. Add that beautiful mushroom-spinach mixture straight from the skillet – scraping all those flavorful bits from the bottom. Now the fun part: plop in your cottage cheese. Don’t worry about smoothing it perfectly – those little curds will melt into creamy magic later.
Sprinkle in half the mozzarella (save the rest for topping!), then season generously with salt and pepper. Mix gently but thoroughly – I use a rubber spatula to make sure every bit of chicken gets coated in that creamy cottage cheese goodness.
Step 3: Bake to Perfection
Transfer everything to your baking dish – I use a 9×13 for thinner layers or a square dish for thicker portions. Smooth the top with your spatula, then shower it with the remaining mozzarella. Into the oven it goes!
Set your timer for 20 minutes, but start peeking at 15 – ovens vary. You’re looking for bubbly edges and a lightly golden top. Mine usually takes the full 25 minutes to get that perfect crust. Resist the urge to dig in immediately! Let it rest 5 minutes (I know, torture) so the flavors settle and it cuts neatly.
Tips for the Best Cottage Cheese Chicken, Mushroom and Spinach Casserole
Here are my foolproof tricks for casserole perfection every time:
- Drain that cottage cheese! A quick 5-minute strain in a fine mesh sieve makes the sauce extra thick and creamy – no watery mess!
- Fresh spinach is best – frozen works in a pinch, but squeeze out ALL the water or you’ll get a soggy casserole (been there!)
- Let it rest! Those 5 minutes after baking make all the difference – the flavors meld and it slices beautifully instead of falling apart
- Brown those mushrooms well – that deep golden color adds incredible flavor you just can’t get from pale, steamed mushrooms
Follow these simple tips and you’ll have restaurant-quality results right from your home oven! If you love easy chicken bakes, check out my recipe for a fajita chicken cottage cheese bake recipe.
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Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole
A comforting casserole with shredded chicken, mushrooms, spinach, and a creamy cottage cheese sauce. Perfect for busy weeknights.
- Total Time: 35 minutes
- Yield: 6 servings 1x
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
- 1 small onion, diced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their juices and begin to brown, about 5-7 minutes.
- Stir in the chopped spinach and cook until just wilted, then remove the skillet from the heat.
- In a large bowl, combine the shredded chicken, cottage cheese, mushroom mixture, and half of the shredded mozzarella. Season generously with salt and pepper.
- Transfer the mixture to a baking dish, smoothing it out evenly. Sprinkle the remaining mozzarella on top.
- Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbling and lightly golden on top.
- Let it rest for about 5 minutes before serving. Enjoy it warm with a crisp salad on the side.
Notes
- Use leftover or rotisserie chicken for convenience.
- Adjust cheese quantity for a lighter or richer dish.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Serving Suggestions
This cozy casserole shines with simple sides! I love it with a crisp green salad – the fresh crunch balances the creamy richness. A hunk of warm crusty bread is perfect for scooping up every last bit of that delicious sauce. Sometimes, when I’m feeling fancy, I’ll add roasted carrots or steamed broccoli for extra veggie power.
Storage and Reheating
This casserole keeps like a dream! Store leftovers in an airtight container for up to 3 days – mine never lasts that long though! For reheating, I pop individual portions in the microwave for 1-2 minutes until warmed through. If you’re feeling patient, 15 minutes in a 350°F oven brings back that fresh-from-the-oven crispness. Pro tip: sprinkle a little extra cheese before reheating for that just-baked look!
Nutritional Information
Just a heads up – these values are estimates and can vary based on your specific ingredients and brands. Each serving (about 1/6 of the casserole) contains roughly:
- 280 calories
- 30g protein
- 12g fat (4g saturated)
- 8g carbs (2g fiber)
- 3g sugar
Not too shabby for such a comforting, filling meal! If you are looking for more high-protein meals, you might enjoy my high protein lasagna soup recipe.
Frequently Asked Questions
Can I freeze this casserole?
Absolutely! Just assemble it (without baking), cover tightly with foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake as directed – you might need to add 5-10 extra minutes. The texture stays great, though the spinach might get a bit softer.
Can I use frozen spinach instead of fresh?
Yes, but there’s a trick! Thaw and squeeze every last drop of water from frozen spinach (I wrap it in a clean towel and wring it out). Otherwise, you’ll end up with a watery casserole. You’ll need about 1/2 cup of squeezed frozen spinach to replace the fresh.
What’s a dairy-free substitute for cottage cheese?
Silken tofu blended with a splash of lemon juice makes a great substitute! Blend 1 cup tofu with 1 tablespoon lemon juice until smooth. It won’t taste identical, but gives that creamy texture we love. Nutritional yeast can add a cheesy flavor if you like.
Can I make this ahead?
You sure can! Prep everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready, just pop it in the oven – you might need an extra 5-10 minutes since it’s starting cold. Perfect for meal prep Sundays! For more meal prep ideas, see my chicken broccoli rice casserole recipe.
Final Thoughts
Now it’s your turn to make this cozy casserole magic happen in your kitchen! I’d love to hear how it turns out – tag me with your creations or leave a comment below. Happy cooking, friends! You can also follow along for more quick dinner ideas on our Facebook page.
