Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 (10 oz) bag fresh spinach, chopped (or 1 cup frozen, thawed and drained)
1 cup cooked brown rice or quinoa
1 cup cottage cheese or ricotta cheese
1/2 cup sour cream or Greek yogurt
1/2 cup milk
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
Olive oil spray
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with olive oil spray.
2. In a large mixing bowl, combine cooked chicken, spinach, rice or quinoa, cottage cheese, sour cream, milk, 1 cup mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Transfer the mixture to the prepared casserole dish and spread evenly.
4. Top with remaining 1/2 cup mozzarella cheese.
5. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, or until bubbly and golden on top.
6. Let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
• Swap spinach for kale or broccoli for variety.
• Great for meal prep—refrigerates and reheats well.
• Use low-fat cheeses or dairy-free alternatives for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole, Healthy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
Keywords: cheesy chicken and spinach casserole, healthy chicken casserole, easy chicken bake, low carb spinach chicken recipe