Chicken, Spinach & Artichoke Casserole

16 55 507
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Chicken, Spinach & Artichoke Casserole
Health Highlights
This veggie-packed Chicken, Spinach & Artichoke Casserole is hearty, creamy, and perfect year-round!

Ingredients


1 tbsp Olive Oil, Extra Virgin
2 breast Chicken breast, boneless, skinless (cooked and shredded)
1/2 cup Cottage Cheese, Reduced Sodium
3/4 cup Sour cream, light
1 1/2 cup, shredded Mozzarella cheese, partially skimmed
1/4 cup Parsley, fresh (chopped)
1/2 tsp Salt
3 clove(s) Garlic (minced)
1 large shallot(s) Shallots (diced)
1 tsp, leaves Thyme, dried
1/2 whole lemon(s) Lemon juice (fresh)
2 can (13.5 oz) Artichoke hearts, canned (drained and quartered)
2 cup Spinach (fresh)
1/2 cup, shredded Mozzarella cheese, partially skimmed (for topping)
1 1/2 cup Quinoa, uncooked (or quinoa)
3 cup Chicken broth (stock), low sodium

Instructions


  1. Preheat the oven to 375 degrees F and grease a 9×13″ or similar-sized baking dish with oil of choice.
  2. In a large mixing bowl, add cooked shredded chicken, cottage cheese, and sour cream and stir to combine. 
  3. Add shredded cheese, parsley, salt, garlic, shallot, thyme, and lemon juice. Stir until fully combined and evenly distributed. 
  4. Gently fold in the spinach and artichoke hearts until just combined. 
  5. Pour mixture into the greased casserole dish and sprinkle the remaining shredded cheese over the top of the casserole.
  6. Bake for 40-50 minutes, or until the cheesy top is lightly golden brown.
  7. While the casserole is baking, prepare the quinoa as per package directions, using the chicken broth instead of water. 
  8. Let the casserole sit for 10 minutes before serving. Serve casserole over a bed of quinoa and enjoy!

Notes:

Quick Tips:

  • Use a pre-cooked whole chicken from the grocery store to save time!

Nutrition Facts

Per Portion

Calories 507
Calories from fat 156
Calories from saturated fat 67
Total Fat 17.3 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 5.7 g
Cholesterol 94 mg
Sodium 980 mg
Potassium 1151 mg
Total Carbohydrate 52 g
Dietary Fiber 11.5 g
Sugars 5.0 g
Protein 42 g

Dietary servings

Per Portion


Grain 2.1
Meat 0.9
Milk 0.2
Milk Alternative 1.4
Vegetables 2.0

Energy sources


Pygal36%459.6965269190408158.277716614532231%371.28140552320525282.315798171632233%304.34644829238533150.5410007532414636%31%33%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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