Description
A hearty yet healthy casserole that combines lean protein, earthy mushrooms, and fresh spinach with creamy cottage cheese, making it a perfect weeknight dinner.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup cottage cheese, drained
- 2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes for heat
- Optional: Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent (about 3-5 minutes).
- Toss in the minced garlic and sliced mushrooms. Sauté until mushrooms release moisture and brown, roughly 5-7 minutes.
- Stir in the chopped spinach and cook until just wilted, or make sure frozen spinach is thawed and drained.
- Combine the shredded chicken, cottage cheese, cooked rice or quinoa, sautéed vegetables, oregano, salt, pepper, and optional red pepper flakes in a large mixing bowl. Mix until evenly incorporated.
- Transfer the mixture into a greased 9×13 baking dish and spread evenly. Top with shredded cheese.
- Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
Use low-fat cottage cheese for a lighter version; swap chicken for chickpeas or lentils for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg