This Healthy Spinach Artichoke Chicken Casserole is hard and fast comfort sustenance. It's definitely not hard to make, squeezed with protein, flooding with spinach and artichoke hearts and overflowing with flavor.
It's loaded down with protein and enormous measures of vegetables in a heavenly rich, soft base. This great complete supper isn't insufficient in flavor and will have your family mentioning seconds.
Such countless suppers are loaded down with took care of fixings or overwhelmingly layered with a mayonnaise base. You won't find both of those in this sound dish!
She did at any rate make a very mean dish that I esteemed and it was commonly stacked with authentic sustenance fixings. Genuinely, it was done with split up potato chips, anyway I loved it.
- 2 cooked skinless chicken breast, preferably organic, shredded or cubed
- 2 tbsp avocado oil or melted grass-fed butter or ghee
- 1/2 cup Nancy's Organic Whole Milk Cottage Cheese
- 3/4 cup Nancy's Organic Cultured Sour Cream {my favorite sour cream!}
- 2 cups shredded mozzarella, preferably organic - divided
- 1/4 cup chopped fresh Italian parsley
- 1 tsp Celtic sea salt
- 1 1/2 tsp garlic granules or garlic powder
- 1 tsp dried thyme
- Juice and zest of 1/2 lemon
- 2 cups fresh organic spinach
- 18 oz artichoke hearts, halved
- Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
- In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let the casserole sit for 10 minutes before serving.
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