Any good healthy casserole recipes?

I found this one!


Chicken Florentine Casserole

Yields: 6 Servings | Serving Size: 1-1/2 Cups | Calories: 315 | Previous Points: 7 | Points Plus: 8 | Fat: 8 g | Carbohydrates: 33 g | Dietary Fiber: 2 g | Sodium: 396 mg | Sugars: 0 g | Protein: 26 g

Ingredients
•4 x 3 oz boneless, skinless chicken breasts, pre-cooked, cut into cubes (rotisserie chicken works too)
•1/2 box frozen spinach, thawed & squeezed to remove access liquid
•2 large garlic cloves, minced
•1 Tbsp olive oil
•2 Tbsp flour (I used Bob's Red Mill all-purpose gluten free flour
•1 Tbsp lemon juice
•1 1/2 cups no-salt added chicken broth
•pinch nutmeg
•1 tsp dried oregano
•1/2 tsp black pepper
•1 cup low fat cottage cheese, blended to make smooth consistency
•2/3 cup fresh Parmesan cheese, grated (use small holes on grater)
•1/2 pound whole grain pasta (I used brown rice spirals)
•

Directions

Preheat oven to 375 degrees F. Mist a 9 x 11 baking dish with oil. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, nutmeg, oregano & pepper. Bring to simmer. Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese & pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden & bubbly.