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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!
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
Chicken Florentine Casserole - Keto and Low Carb
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. 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.
How much is one serving? I’m assuming it’s one cup but it’s not listed.
I honestly don’t have it measured out, but it’s 1/8th of the entire recipe.
Can I sub Turkey for the chicken and would I have to adjust the recipe
Loved it with the chicken but Turkey season is almost here and I love it too
Yes, you absolutely can and I would sub 1:1, so no adjustment would be needed. Great idea, thank you! I might have to try that myself with some leftovers 🙂
This is definitely a very good recipe . I did have to replace the mascarpone ( I couldn’t get it ) with cottage cheese and it was so delicious.
Awesome! Glad to hear you were able to substitute the mascarpone and still enjoyed it!
This is sooooo yummy! My husband is doing keto but I am not (5 mo pregnant) and this was great for both of us. I took a smaller serving and served it over whole wheat pasta. He enjoyed his over steamed broccoli and cauliflower. My modifications; Used a Costco chicken to cut down on prep time. Upped the garlic to three large cloves (we love garlic!). Sautéed a mix of fresh crimini and shiitake mushrooms we had on hand along with a bag of fresh spinach. I also crumbled just a few crunchy pieces of bacon on top for texture… Read more »
Glad you both enjoyed the casserole and thanks for sharing your modifications!
What sides would be good with this? Could I put it over pasta??
Hi Dawn,
Pasta wouldn’t be Keto or Low Carb. I would recommend something light like a salad.
Hi! Do u have to add the mushrooms?
Hello! If you don’t care for mushrooms, you can omit them if you want.
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Can I use fresh mushrooms and fresh spinach instead? Also, would cream cheese work in place of the mascarpone?
Thank you, Kathy
Hi Kathy, yes to all 3 substitutions, they should all work just fine! With the fresh spinach and mushrooms, I would definitely sauté them before mixing it into the mixing bowl with the other ingredients prior to baking. This will get all the water out so the casserole will hold together and won’t be watery. I hope that helps!
This looks good, however in the picture, the mushrooms that added to the chicken look to be canned. If I use fresh mushrooms, what adjustments do you suggest I make?
Hi Cindy,
I almost never used canned mushrooms, but I decided to in order to make this a really quick and easy casserole to put together. I can certainly understand wanting to use fresh instead, so I would sauté them before adding them to the mixture. This will get them to release most of their moisture that you can discard, and won’t make the casserole watery. I hope that helps!
It was delicious, we all loved it.
Fantastic! Thanks for coming back to let me know. Glad you liked it 🙂
This is my absolute all time favorite casserole recipe! So much flavor and extremely easy to make. I have made 3 times and it is my go-to recipe. I make it on Sunday and it last all week for work. It heats up beautifully and the flavor never leaves! I recommend this to anyone for an easy meal for the family or just portion for lunches. So delectable!!!
Thank you for the wonderful feedback! I’m so glad you like it, I make it all the time too 🙂
Excellent! Just made this for dinner and it is a home run!
It’s actually one of my favorite casseroles! I’m glad to hear that you enjoyed it 🙂