Description
A gooey, cheesy delight filled with tender chicken, earthy mushrooms, and vibrant spinach, all melded together in a creamy, savory sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried thyme (optional)
- 1 tablespoon olive oil or butter for sautéing
- 1 cup breadcrumbs or crushed crackers for topping
- Cooking spray or additional butter for greasing
Instructions
- Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and lightly grease it with cooking spray or butter.
- Add the olive oil to a large skillet over medium heat and sauté the sliced mushrooms until they’re golden and tender, about 5 minutes.
- When the mushrooms are ready, toss in the chopped spinach and cook until wilted, around another 2-3 minutes.
- Combine the shredded chicken, cottage cheese, mozzarella cheese, cream of chicken soup, garlic powder, onion powder, pepper, salt, and thyme in a large mixing bowl.
- Stir in the sautéed mushrooms and spinach mixture until everything is well incorporated.
- Pour the mixture into your prepared baking dish, spreading it out evenly. Sprinkle breadcrumbs or crushed crackers over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and the top is golden brown.
Notes
For healthier alternatives, use turkey or omit chicken for a vegetarian option. Can be made gluten-free with specific breadcrumbs.
- 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: 25g
- Cholesterol: 70mg