Chicken Florentine Casserole – Keto and Low Carb

This is one of my very favorite casseroles to make!  It’s so easy and uses ingredients that I always have on hand.  Shredded chicken, mushrooms and spinach are baked in an Alfredo type sauce and topped with gooey mozzarella cheese.   When you bake this, your kitchen is going to smell amazing!!

Ingredients

14 ounces shredded chicken

8 ounces chopped mushrooms

9 ounces frozen spinach, thawed

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.

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, pepper and parsley.  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.

Makes 7 Servings

Macros:  Fat 33 grams – Protein 26 grams – Carbs (net) 3 grams

5 from 2 votes

PRINT

Chicken Florentine Casserole - Keto and Low Carb

This is one of my very favorite casseroles to make!  It's so easy and uses ingredients that I always have on hand.  Shredded chicken, mushrooms and spinach are baked in an Alfredo type sauce and topped with gooey mozzarella cheese.  When you bake this, your kitchen is going to smell amazing!!

Servings: 7

Ingredients

• 14 ounces shredded chicken
• 8 ounces chopped mushrooms
• 9 ounces frozen spinach thawed
• 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

1. Preheat oven to 375F.
2. 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.
3. 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.

4. Add in the mascarpone cheese, and stir until melted.  Add in the grated parmesan cheese, salt, pepper and parsley.  Turn off the heat and stir.

5. 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.
6. 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.
7. Turn the temperature up to 425F and bake for an additional 10 minutes or until the cheese is melted and golden.