Low-Carb Million Dollar Chicken Casserole

Some comments on 'how I did it', when it came to preparing this dish ...

Ingredients:

About 3 cups chopped pulled turkey tenderloin
1 cup grated mozzarella cheese
4 eggs
1 cup sour cream
4-oz cream cheese
1 cup small curd cottage cheese
1 tsp Herbes de Provence
4-6 oz can of Sliced & Pieces of Organic Mushrooms
1 5-oz steamable bag of frozen leaf spinach
1/2 white onion, diced in a preferable size
1/4 red bell pepper, diced in a preferable size

Instructions:

1. Preheat the oven to 325ºF. Spray an 9×9-inch 7x11-inch baking dish with cooking spray.

Trust me on this one - I can't imagine how anyone could get this list of ingredients to fit into a 9X9-inch baking dish. It completely filled the 7x11-inch Pyrex dish that I used.

2. Place cooked pieces of turkey tenderloin in the bottom of the prepared dish. Top with cheese.

3. Steam the frozen spinach in the microwave, according to package directions. Drain and press out the water as much as possible. Spread the spinach on top of the cheese. A 5-oz bag is enough to cover the turkey & cheese in the 7x11-inch baking dish.

4. In a small, nonstick skillet, saute the diced onion, diced bell pepper, and mushrooms until the onion is translucent & the pepper has softened. Spread these vegetable over the spinach in the baking dish.

5. In the bowl of a blender, combine the eggs, cream cheese, sour cream, cottage cheese, and Herbes de Provence. Pulse until the mixture is smooth - it only takes a couple of short pulses.

6. Carefully pour the egg mixture over the vegetables, cheese, and turkey. With a fork, pull the bulky ingredients gently all around the 4 sides of the dish so that the egg mixture runs down around the edges of the dish. Work your way horizontally across the dish, pulling the bulky ingredients gently apart so the egg mixture runs down in and spreads through the dish. If there is still some egg mixture remaining, work vertically across the dish, gently separating the bulky ingredients to work the remaining egg mixture into and through the ingredients.

7. Bake until set. The original recipe calls for 50-60 minutes, but with the larger baking dish being full nearly to the brim and containing more ingredients, I found it had to bake for nearly and hour and a half (75-90 minutes) in order not to have 'soupy spots' in it. <-- Part of the cause of wetness was my inability to squeeze all the water out of the spinach.

8. Let the baked quiche cool for 5-10 minutes before cutting into squares to serve.

We ate half of it this evening for dinner and will polish off the other half for dinner tomorrow evening. This will be a dish we cook up a few times a year because it was really fun & tasty.