Creamy Cottage Cheese Chicken, Mushroom & Spinach Casserole
Description
This casserole is a healthy yet indulgent dish that combines tender chicken, earthy mushrooms, and fresh spinach in a creamy cottage cheese sauce. Light on fat but rich in flavor, it’s perfect for a cozy weeknight dinner or a meal prep option. The cottage cheese adds protein and creaminess without heavy cream, making this dish both satisfying and nutritious.
Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients (Serves 4–6)
For the casserole:
2 large chicken breasts (about 1 lb / 450 g), diced or sliced
2 cups fresh mushrooms, sliced (button, cremini, or your choice)
3 cups fresh spinach, roughly chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
½ teaspoon paprika
Salt and pepper, to taste
For the creamy cottage cheese sauce:
1½ cups low-fat cottage cheese
¼ cup plain Greek yogurt
¼ cup grated Parmesan cheese
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon nutmeg (optional)
2 tablespoons milk (adjust for desired consistency)
Optional topping:
½ cup shredded mozzarella or cheddar cheese
2 tablespoons panko breadcrumbs (for extra crunch)
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven: Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the chicken: In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with salt, pepper, paprika, and thyme. Cook for 5–6 minutes until lightly browned (chicken will finish cooking in the oven). Remove from skillet and set aside.
Sauté vegetables: In the same skillet, add onions and garlic. Sauté for 2–3 minutes until fragrant. Add mushrooms and cook until softened, about 5 minutes. Stir in spinach and cook until wilted.
Prepare the cottage cheese sauce: In a medium bowl, combine cottage cheese, Greek yogurt, Parmesan, Dijon mustard, garlic powder, nutmeg, and milk. Blend slightly with a whisk or fork until creamy but still slightly textured.
Combine casserole: In the baking dish, combine cooked chicken and sautéed vegetables. Pour cottage cheese sauce over the mixture, stirring gently to coat everything evenly.
Add topping (optional): Sprinkle shredded cheese and breadcrumbs evenly over the top for a golden crust.
Bake: Place in preheated oven and bake for 20–25 minutes, until the casserole is bubbly and the topping is golden brown.
Serve: Garnish with chopped parsley and let cool for 5 minutes before serving. Enjoy with a side of rice, quinoa, or crusty bread.
Frequently Asked Questions
Q: Can I use frozen spinach or mushrooms?
A: Yes! Just thaw and drain excess liquid to prevent the casserole from becoming watery.
Q: Can I make this ahead of time?
A: Absolutely. Assemble the casserole in advance, cover tightly, and refrigerate for up to 24 hours. Bake when ready.
Q: Can I use a different cheese?
A: Yes, mozzarella, provolone, or even a mild cheddar works well. For a stronger flavor, try feta or Gruyère.
Q: Is this casserole low-carb?
A: Yes, it’s low in carbs but high in protein, making it suitable for low-carb or keto-friendly diets (omit breadcrumbs if strict keto).
Q: Can I substitute chicken with turkey or tofu?
A: Yes, turkey works similarly. For tofu, press and cube firm tofu, then lightly sauté before adding.
Nutritional Information (per serving, approx. 1/6 of casserole without optional topping)
Calories: 280 kcal
Protein: 33 g
Fat: 10 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 3 g
Sodium: 380 mg