Keto Creamy Cottage Cheese Chicken Mushroom and Spinach Casserole

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Intensity: Easy. This recipe involves basic stovetop sautéing and then assembling the casserole for the oven. It’s straightforward and perfect for cooks of all skill levels.

• Servings: 6 servings

Ingredients

• 2 tablespoons olive oil, divided

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

• 1 medium yellow onion, chopped

• 8 ounces cremini mushrooms, sliced

• 3 cloves garlic, minced

• 5 ounces fresh baby spinach

• 2 cups (16 ounces) full-fat cottage cheese

• 1/2 cup chicken broth (low sodium preferred)

• 1/2 cup grated Parmesan cheese, plus more for topping

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper, plus more for seasoning chicken

• 1 cup shredded mozzarella cheese, divided

• Salt, to taste

Instructions

1. Preheat and Prepare:
Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with non-stick spray or a little olive oil.

2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and season lightly with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the cooked chicken to a plate and set aside .

3. Sauté the Aromatics and Mushrooms:
Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their moisture and are nicely browned. Stir in the minced garlic and cook for another minute until fragrant .

4. Wilt the Spinach:
Add the fresh spinach to the skillet in batches. Cook, stirring frequently, for 2-4 minutes until the spinach has completely wilted. Remove the skillet from the heat .

5. Make the Creamy Cottage Cheese Sauce:
In a large mixing bowl, combine the cottage cheese, chicken broth, grated Parmesan cheese, Italian seasoning, smoked paprika, and black pepper. Stir well until everything is thoroughly combined. Taste the mixture and add salt as needed .

6. Assemble the Casserole:
Add the cooked chicken and the sautéed vegetable mixture (onions, mushrooms, spinach) to the bowl with the cottage cheese sauce. Stir gently until all the ingredients are evenly coated. Fold in 1/2 cup of the shredded mozzarella cheese .

7. Transfer and Top:
Pour the entire mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/2 cup of mozzarella cheese and an extra dusting of grated Parmesan cheese over the top .

8. Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown .

9. Rest and Serve:
Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This crucial step allows the casserole to set, making it easier to serve and preventing it from being watery. Serve warm .

Nutrition Information

Disclaimer: The following nutritional information is an estimate provided as a courtesy and should not be considered a guarantee. It will vary based on the specific brands of ingredients used, any substitutions made, and serving sizes. For the most accurate information, it is recommended to calculate using your own nutrition tools with the exact ingredients you use.

The values below are approximate for one serving of six .