Creamy Cottage Cheese Chicken, Mushroom and Spinach Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Intensity: Easy
Servings: 6

Why You’ll Love This Recipe

High in Protein, Low in Carbs: Thanks to the cottage cheese and chicken, this dish is incredibly satiating and perfect for those following a high-protein or low-carb lifestyle.
Incredibly Creamy (Without the Cream): The blended cottage cheese creates a luscious, guilt-free sauce that you won’t believe is actually good for you.
One-Dish Wonder: Minimal cleanup! Everything comes together in one skillet (if it’s oven-safe) or is easily transferred to a baking dish.
Meal-Prep Friendly: This casserole reheats beautifully, making it ideal for lunches throughout the week.

Ingredient List

1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 medium yellow onion, diced
3 cloves garlic, minced
8 oz cremini or white button mushrooms, sliced
1 cup low-sodium chicken broth
2 cups full-fat or low-fat cottage cheese (full-fat will yield the creamiest result)
1/2 cup grated Parmesan cheese
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
5 oz fresh baby spinach (about 5 generous handfuls)
1 cup shredded part-skim mozzarella cheese

Step-by-Step Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) . If you don’t have an oven-safe skillet, lightly grease a 9×13-inch baking dish and set it aside.
Cook the Chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the bite-sized chicken pieces and season with a pinch of salt and pepper. Sauté for 5-7 minutes, until the chicken is cooked through and lightly golden. Use a slotted spoon to transfer the cooked chicken to a plate and set it aside.
Sauté the Aromatics and Mushrooms: In the same skillet, add the diced onion. Sauté for 3-4 minutes until it begins to soften. Add the sliced mushrooms and cook for another 5-7 minutes, stirring occasionally, until they have released their liquid and started to brown. Add the minced garlic and cook for one more minute until fragrant.
Create the Creamy Cottage Cheese Base: While the mushrooms are cooking, prepare your sauce. In a blender or food processor, combine the cottage cheese, chicken broth, grated Parmesan cheese, dried thyme, and dried oregano. Blend until the mixture is completely smooth and velvety. There should be no lumps remaining.
Combine and Wilt the Spinach: Pour the blended cottage cheese mixture into the skillet with the cooked mushrooms and onions. Stir everything together and bring it to a gentle simmer. Gradually add the fresh spinach in handfuls, stirring constantly. The heat from the sauce will quickly wilt the spinach. Continue adding spinach until it’s all incorporated.
Add the Chicken Back: Return the cooked chicken to the skillet, stirring to combine it evenly with the creamy sauce and vegetables.
Top with Cheese and Bake: If your skillet is oven-safe, simply smooth the top and sprinkle the shredded mozzarella evenly over the casserole. If you are using a separate baking dish, transfer the mixture from the skillet into the prepared dish and then top with mozzarella.
Bake to Perfection: Place the skillet or baking dish in the preheated oven and bake, uncovered, for 15-20 minutes, or until the casserole is hot and bubbly around the edges and the cheese on top is melted and lightly golden. For a browner top, you can switch the oven to broil for the final 1-2 minutes, watching it carefully to prevent burning.
Rest and Serve: Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. Garnish with fresh parsley or a sprinkle of red pepper flakes if desired.

Tips for Recipe Success

Don’t Skip Blending the Cottage Cheese: This is the key to a smooth, luxurious sauce. If you just stir in the cottage cheese, you’ll end up with a chunky, ricotta-like texture, which is different from the creamy result we’re going for.
Use an Oven-Safe Skillet: A cast-iron or stainless-steel skillet that can go from stovetop to oven is ideal for this recipe, saving you on dishes.
Cook Mushrooms Properly: Make sure you give the mushrooms enough time in the pan. You want them to release their moisture and then start to brown, as this is where their deep, savory flavor comes from.
Fresh Spinach is Best: While you could use thawed and squeezed-dry frozen spinach, fresh spinach gives the casserole the best texture and a vibrant color.

What to Serve with This Casserole

This dish is wonderfully satisfying on its own, but here are a few ideas to round out your meal:

Simple Side Salad: A crisp green salad with a light lemon vinaigrette is the perfect contrast to the rich, creamy casserole.
Roasted Vegetables: Try it with a side of roasted broccoli, asparagus, or green beans.
Cauliflower Rice or Zucchini Noodles: To keep the meal low-carb, serve it over a bed of cauliflower rice or zoodles to soak up the extra sauce.
Crusty Bread or Pasta: If you’re not watching your carbs, a slice of crusty whole-wheat bread or a serving of your favorite pasta is a delicious addition.

Storage and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: The best way to reheat this casserole is in the oven at 350°F until warmed through, or in a skillet on the stovetop over medium-low heat, adding a splash of chicken broth or milk to revive the creaminess. You can also use the microwave for a quick option.

Nutrition Information

(Nutrition information is an estimate and will vary based on the specific ingredients and brands used, as well as any optional additions.)

Serving Size: 1/6 of recipe
Calories: 345
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 95mg
Sodium: 680mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 5g
Protein: 42g

This recipe is a game-changer. It’s proof that healthy eating can be comforting, delicious, and incredibly easy. Enjoy