Name: Connie's High-Protein Spinach Artichoke Chicken Casserole
Ingredients: 16 oz cottage cheese (whipped); 2 cloves garlic; 1/4 tsp black pepper; 1/4 tsp onion powder; 1 lb boneless, skinless chicken breast (chopped); 1/2 cup Manchego cheese (shredded); 2/3 cup nutritional yeast; 1 can artichoke hearts (rinsed, drained, chopped); 6 oz frozen spinach (thawed, squeezed dry, chopped); 2 pkg Natural Heaven hearts of palm rice

Connie's High-Protein Spinach Artichoke Chicken Casserole

Print Recipe

SERVINGS 4

Ingredients

16 oz cottage cheese whipped
2 cloves garlic
1/4 tsp black pepper
1/4 tsp onion powder
1 lb boneless, skinless chicken breast chopped
1/2 cup Manchego cheese shredded
2/3 cup nutritional yeast
1 can artichoke hearts rinsed, drained, chopped
6 oz frozen spinach thawed, squeezed dry, chopped
2 pkg Natural Heaven hearts of palm rice

Instructions

Preheat oven to 350°.
Spray a nonstick pan with olive oil spray then cook the chopped chicken until well done.
Drain the artichoke hearts and chop.
Squeeze the excess liquid from the spinach and the artichoke.
In a 13x9 inch baking dish, place the 2 package of the riced hearts of palm and spread evenly.
In a mixing bowl combine the whipped cottage cheese, garlic, black pepper, onion powder, chicken, ½ cup Manchego cheese and nutritional yeast, artichoke and spinach.
Spread the mixture of the riced hearts of palm.
Cover the dish with foil and bake at350° for 35 minutes.
Put the rest of the cheese on top after removing foil.
Cook for 10minutes then broil for 4 minutes to make cheese crispy and brown.
Serve & enjoy!

Notes

Recipe by Connie Wilson. Click the following link to watch the Cooking with Connie video on youtube