Ingredients
Scale
- 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