It's pressed with protein and huge amounts of vegetables in a delightful rich, mushy base. This excellent complete feast isn't deficient in flavor and will have your family requesting seconds.
Such a large number of meals are pressed with handled fixings or vigorously layered with a mayonnaise base. You won't discover both of those in this solid dish!
- 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
Instructions
- 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.
Read more our recipe Tuna Pasta Salad #healthy #dietketo
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