KETO CHICKEN FLORENTINE CASSEROLE

Keto Chicken Florentine Casserole

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

AuthorHolly CookCategory

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

Keto Chicken Florentine Casserole
Yields8 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins
 14 ounces shredded chicken
 8 ounces chopped mushrooms,
 9 ounces frozen spinach, thawed
 1 cup heavy cream
 ½ cup mascarpone cheese
 1 cup parmesan cheese, grated
 1 ½ cups shredded mozzarella cheese, divided
 2 garlic cloves, minced
 2 tablespoons grass-fed butter
 salt and pepper to taste
1

Preheat oven to 375F. To a large bowl, add the shredded chicken . Add in the mushrooms. Out of the spinach, squeeze all the water, then with the chicken and mushrooms, add to the bowl .

2

To medium, heat a saucepan and melt the butter. Add in the garlic and for about TWENTY seconds, sauté , careful not to brown! Put heavy cream, stir. Remove heat and stir.

3

Over the bowl, pour the sauce with the chicken, mushrooms and spinach. Mix, then stir until it gets well combined and add ½ cup of the mozzarella cheese.

4

That has been sprayed with nonstick spray, pour into a casserole dish. Over the top, sprinkle the remaining 1 cup of mozzarella cheese and bake for TWENTY FIVE minutes.

5

Up to 425F, turn the temperature and for an additional 10 minutes, bake or until the cheese is golden and melted. Before serving, allow to cool slightly. For a few days, store leftovers in the fridge or freeze.

Ingredients

 14 ounces shredded chicken
 8 ounces chopped mushrooms,
 9 ounces frozen spinach, thawed
 1 cup heavy cream
 ½ cup mascarpone cheese
 1 cup parmesan cheese, grated
 1 ½ cups shredded mozzarella cheese, divided
 2 garlic cloves, minced
 2 tablespoons grass-fed butter
 salt and pepper to taste

Directions

1

Preheat oven to 375F. To a large bowl, add the shredded chicken . Add in the mushrooms. Out of the spinach, squeeze all the water, then with the chicken and mushrooms, add to the bowl .

2

To medium, heat a saucepan and melt the butter. Add in the garlic and for about TWENTY seconds, sauté , careful not to brown! Put heavy cream, stir. Remove heat and stir.

3

Over the bowl, pour the sauce with the chicken, mushrooms and spinach. Mix, then stir until it gets well combined and add ½ cup of the mozzarella cheese.

4

That has been sprayed with nonstick spray, pour into a casserole dish. Over the top, sprinkle the remaining 1 cup of mozzarella cheese and bake for TWENTY FIVE minutes.

5

Up to 425F, turn the temperature and for an additional 10 minutes, bake or until the cheese is golden and melted. Before serving, allow to cool slightly. For a few days, store leftovers in the fridge or freeze.

KETO CHICKEN FLORENTINE CASSEROLE

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