Keto & Low Carb 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!

This is one of my very favorite casseroles to make! It’s so easy and uses ingredients that I always have on hand.

When you bake this chicken florentine, your kitchen is going to smell amazing!!

You’ll Need:

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

Instructions:

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 and pepper. 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.

Source: ketocookingchristian.com