This high-protein casserole comes together very quickly and is a great way to use up leftover cooked chicken and rice! I would suggest roasting two chickens one night for dinner, and save the meat from one chicken for quick lettuce wraps for lunch, and this casserole for dinner on another night. Serve casserole with steamed green beans and a simple dinner salad for a balanced meal.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
diced
3
celery stalks
diced
¾ teaspoons
sea salt
4 cups
cooked
white basmati rice
3 cups
cooked chicken
torn into pieces
1½ cups
cottage cheese
1 cups
buffalo sauce
1 cups
shredded
raw jack cheese
Garnish
¼ cups
parsley
chopped
