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Shredded chicken, mushrooms and spinach baked in an Alfredo type sauce and topped with gooey mozzarella cheese make this casserole hearty and satisfying!

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This is one of my very favorite casseroles to make!  If you need a last minute Low Carb dinner recipe, this Chicken Florentine casserole can be made with ingredients you might already have on hand! 

One of the best things about casseroles, is they are typically very easy to put together and often have a fair amount of servings.  This is great for anyone who struggles with meal prepping and having enough Keto meals on hand.

When you bake this chicken florentine, your kitchen is going to smell amazing!!  You will find yourself making this one again and again!  It also freezes perfectly, so don’t let your leftovers go to waste!

How to Make Keto Chicken Florentine Casserole

Ingredients

14 ounces shredded chicken

8 ounces chopped mushrooms (see notes)

9 ounces frozen spinach, thawed (see notes)

1 cup heavy cream

1/2 cup mascarpone cheese

1 cup parmesan cheese, grated

1 1/2 cups shredded mozzarella cheese, divided

2 garlic cloves, minced

2 tablespoons grass-fed butter

salt and pepper to taste

Preparation

Preheat oven to 375F.

Add the shredded chicken to a large bowl.

Then the mushrooms.

Squeeze all the water out of the spinach, then add to the bowl with the chicken and mushrooms.

Heat a saucepan to medium and melt the butter.

Sauté the garlic for about 20 seconds, careful not to brown!

Mix in the heavy cream.

Stir in the mascarpone cheese, until melted.

Add in the grated parmesan cheese, salt and pepper.  Turn off the heat and stir.

Pour the sauce over the bowl with the chicken, mushrooms and spinach.

Mix, then add 1/2 cup of the mozzarella cheese and stir until well combined.

Pour into a 9″ x 9″ casserole dish that has been sprayed with nonstick spray.

Sprinkle the remaining 1 cup of mozzarella cheese over the top and bake for 25 minutes.

Turn the temperature up to 425F and bake for an additional 10 minutes or until the cheese is melted and golden.

Allow to cool slightly before serving.  Store leftovers in the fridge for a few days or freeze.

Note: I used canned mushrooms in this recipe (something I rarely do), as a time-saver.  Feel free to use fresh mushrooms, but be sure to sauté them first, then add them to the casserole.  

The same is true of the spinach.  I used frozen spinach, but you can certainly use fresh, sauté first and add to the casserole.

More Keto and Low Carb casseroles…

Chicken Parmesan Casserole

Loaded Creamy Cauliflower Casserole

Chicken Cordon Bleu Casserole

Easy Sausage and Pepper Breakfast Casserole

Chicken Broccoli Casserole

Chicken Alfredo Casserole

Shop  my favorite products on Amazon  and check out my Keto Pantry List!

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5 from 6 votes

Chicken Florentine Casserole – Keto and Low Carb

Shredded chicken, mushrooms and spinach are baked in an Alfredo type sauce and topped with gooey mozzarella cheese. Familar ingredients and so easy to make!

As an Amazon Associate I earn from qualifying purchases.

Author Keto Cooking Christian

Course Main Course

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 8

Calories 412kcal

INGREDIENTS

• 14 ounces shredded chicken
• 8 ounces chopped mushrooms (see notes)
• 9 ounces frozen spinach thawed (see notes)
• 1 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 cup parmesan cheese grated
• 1 1/2 cups shredded mozzarella cheese divided
• 2 garlic cloves minced
• 2 tablespoons grass-fed butter
• salt and pepper to taste

US Customary – Metric

PREPARATION

• Preheat oven to 375F. Add the shredded chicken to a large bowl. Add in the mushrooms. Squeeze all the water out of the spinach, then add to the bowl with the chicken and mushrooms.
• Heat a saucepan to medium and melt the butter.  Add in the garlic and sauté for about 20 seconds, careful not to brown!  Add in the heavy cream and stir.
• Add in the mascarpone cheese, and stir until melted.  Add in the grated parmesan cheese, salt and pepper.  Turn off the heat and stir.
• Pour the sauce over the bowl with the chicken, mushrooms and spinach.  Mix, then add 1/2 cup of the mozzarella cheese and stir until well combined.
• Pour into a casserole dish that has been sprayed with nonstick spray.  Sprinkle the remaining 1 cup of mozzarella cheese over the top and bake for 25 minutes.
• Turn the temperature up to 425F and bake for an additional 10 minutes or until the cheese is melted and golden.  Allow to cool slightly before serving.  Store leftovers in the fridge for a few days or freeze.

NOTES

I used canned mushrooms in this recipe (something I rarely do), as a time-saver.  Feel free to use fresh mushrooms, but be sure to sauté them first, then add them to the casserole.  The same is true of the spinach.  I used frozen spinach, but you can certainly use fresh, sauté first and add to the casserole.

Nutrition Facts

Chicken Florentine Casserole – Keto and Low Carb

Amount Per Serving

Calories 412 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g131%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 26g52%

* Percent Daily Values are based on a 2000 calorie diet.

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*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).