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4.50 from 12 votes

Chicken Florentine Casserole

This garlicky Chicken Florentine Casserole uses warming nutmeg, oregano, rich chicken broth, and Parmesan to make a creamy, bubbly mid-week dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: Italian
Keyword: Pasta
Servings: 6 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.


Serving: 1.5cups | Calories: 315kcal | Carbohydrates: 33g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 396mg | Fiber: 2g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8