Chicken Florentine Casserole

4.50 from 12 votes

This garlicky Chicken Florentine Casserole uses warming nutmeg, oregano, rich chicken broth, and Parmesan to make a creamy, bubbly mid-week dinner.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Keyword: Pasta

Servings: people

Calories: 315kcal

12 ounces boneless skinless chicken breasts pre-cooked, cut into cubes, rotisserie chicken works too
4.5 ounces spinach boxed, frozen, thawed, and squeezed to remove excess liquid
2 garlic cloves large, minced
1 tablespoon extra-virgin olive oil
2 tablespoons flour
1 tablespoon lemon juice freshly squeezed
1 1/2 cups chicken broth fat-free
pinch of nutmeg
1 teaspoon oregano dried
1/2 teaspoon black pepper
1 cup low-fat cottage cheese blended to make smooth consistency
2/3 cup parmesan cheese freshly grated, use small holes on grater
1/2 pound whole grain pasta such as farfalla, penne, or spirals

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.

SmartPoints (Freestyle): 8