Spinach Artichoke Chicken Casserole



Spinach Artichoke Chicken Casserole


  •  2 Boneless Skinless Chicken Breast, cooked & shredded
  • 2 tbsp. Avocado Oil
  • 1/2 c. Cottage Cheese
  • 3/4 c. Sour Cream
  • 2 c. Shredded Mozzarella
  • 1/4 c. Fresh Chopped Parsley
  • 1 tsp. Pink Sea Salt
  • 1 1/2 tsp. Garlic Powder
  • 1 tsp. Thyme
  • Juice and Zest of 1/2 a Lemon
  • 2 c. Spinach
  • 18 oz. Artichoke Hearts, quartered


  1.  Preheat oven to 375f Grease 1 1/2 qt. casserole dish, set aside.
  2. In a large mixing bowl combine chicken, avocado oil, cottage cheese, and sour cream. Add 1 1/2 c. shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts until just combined. Pour into greased casserole dish and sprinkle with remaining 1/2 c. shredded cheese. Bake at 375f for 45-50 minutes, or until the top is lightly golden brown. Allow casserole to sit for 10 minutes before serving.



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