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Recipe By: About Emily Sunwell-VidaurriEmily Sunwell-Vidaurri is a water kefir- and chocolate-loving, holistic-minded wife and mommy. She's a 4-time cookbook author - The Art of Great Cooking with Your Instant Pot {ranked in Amazon's top 10 new releases - gluten free recipes}, Amazing Mexican Favorites with Your Instant Pot {ranked as a #1 New Release BEST SELLER!!}, Low-Carb Cooking with Your Instant Pot {releases August 2019}, The Big Book of Instant Pot Recipes {releases September 2019}, food photographer and the founder of Recipes to Nourish, a gluten free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, Twitter and YouTube plus grab her free eBook Holistic Tips to Keep Your Family Healthy. Read more >> About Emily. Carol Little R.H. says Emily Sunwell-Vidaurri says Melissa Schollaert says Emily Sunwell-Vidaurri says Kelsey says Emily Sunwell-Vidaurri says Ali says Emily Sunwell-Vidaurri says Anna says Emily Sunwell-Vidaurri says Lynn says Emily Sunwell-Vidaurri says Kari - Get Inspired Everyday! says Lola says Emily Sunwell-Vidaurri says Mikey says Emily Sunwell-Vidaurri says Andrea says Emily Sunwell-Vidaurri says
Shared By MonaGreen

Healthy Spinach Artichoke Chicken Casserole | Recipes To Nourish

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 Celtic sea salt (<-- this is my favorite sea 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 artichoke hearts, halved

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