Chicken Casserole

I wanted to make a  cheesy casserole but all the recipes I could find called for yogurt instead of cream or milk. We have found that adding yogurt adds a sour taste to things and I didn't think this would work for the casserole. Since the SCD diet recommends using dry curd cottage cheese as a lactose free protein we have a lot of it around.This sparked the idea of using it as a creamy substitute instead ! I sort of just threw everything else that we had in the fridge that was "safe" to eat and I think it turned out really well kind of like a french gratin :)

Ingredients

• 3/4 cup dry curd Cottage Cheese
• 3 Mushrooms
• 3-4 chicken breasts or equivalent amount of chicken meat
• 2 zucchini
• 2 TBSP melted butter
• 1/2 onion
• garlic
• 1/2 cup grated swiss cheese
• 1 carrot
• 2TBSP water
• dash (~ 3 TBSP)dry white wine
• 1/4 cup chicken stock (homemade or check label carefully)
• dash salt and pepper

 Instructions 

1. Preheat oven to 375

2. Chop onion, mushroom, chicken and garlic and grate/finely chop zucchini and carrot either by using a grater, knife or blender (I used my "big boss" blender/food processor)

3. Put cottage cheese in food processor with melted butter and water, process until creamy * it won't be perfectly blended there will still be small cheese bits but this won't be noticeable in the end

4. Place vegetables and chicken in an oven safe casserole dish add wine,stock, cottage cheese mixture and half the Swiss cheese and mix sprinkle remaining cheese on top

5. 

   Bake in oven for 45 min and its done!