LARGE CORNINGWARE CASSEROLE DISH RECIPES

Name: Healthy Spinach Artichoke Chicken Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 cooked skinless chicken breast, preferably organic, shredded or cubed; 2 tbsp avocado oil or melted grass-fed butter or ghee; 1/2 cup Nancy's Organic Whole Milk Cottage Cheese; 3/4 cup Nancy's Organic Cultured Sour Cream {my favorite sour cream!}; 2 cups shredded mozzarella, preferably organic - divided; 1/4 cup chopped fresh Italian parsley; 1 tsp sea salt (<-- salt); 1 1/2 tsp garlic granules or garlic powder; 1 tsp dried thyme; Juice and zest of 1/2 lemon; 2 cups fresh organic spinach; 18 oz drained artichoke hearts, halved (drain and discard liquid!)

HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE | RECIPES TO ...

Healthy Spinach Artichoke Chicken Casserole | Recipes to ... image

This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It’s easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.

Provided by Emily Vidaurri

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 cooked skinless chicken breast, preferably organic, shredded or cubed
2 tbsp avocado oil or melted grass-fed butter or ghee
1/2 cup Nancy's Organic Whole Milk Cottage Cheese
3/4 cup Nancy's Organic Cultured Sour Cream {my favorite sour cream!}
2 cups shredded mozzarella, preferably organic - divided
1/4 cup chopped fresh Italian parsley
1 tsp sea salt (<-- salt)
1 1/2 tsp garlic granules or garlic powder
1 tsp dried thyme
Juice and zest of 1/2 lemon
2 cups fresh organic spinach
18 oz drained artichoke hearts, halved (drain and discard liquid!)

Steps:

Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
Let the casserole sit for 10 minutes before serving.

Nutrition Facts : Calories 251 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 70 milligrams cholesterol, FatContent 16 grams fat, FiberContent 1 grams fiber, ProteinContent 17 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 258 grams sodium, SugarContent 6 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat

BUTTERMILK CORNBREAD – INSTANT POT RECIPES

Buttermilk Cornbread – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 60 minutes

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

1/2 cup butter (melted and cooled)
1 1/2 cup buttermilk
2 large eggs
1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tbsp sugar

Steps:

Mix wet ingredients together. Eggs, buttermilk and butter in a bowl. Set aside.
Mix dry ingredients together. Cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl.
Add wet ingredients to dry ingredients and mix well.
Spray a round Bundt pan with cooking oil.
Pour batter into pan and cover with foil. Make a hole in the center of the foil for steam to release.
Carefully place the baking pan into the inner pot.
Select BAKE – custom – none. 350°F for 60 minutes.
When cooking time is complete, carefully remove the pan from the pot, remove the foil and let sit for 5 minutes.
Place a plate on top of the pan. Carefully flip the pan over onto the plate and remove the pan. Use oven mitts or towels for safety when flipping the pan.

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