Keto Chicken Florentine Casserole
Equipment
- Skillet
- Casserole baking dish (9x9 inch)
Ingredients
- 14 ounces shredded cooked chicken
- 8 ounces baby bella mushrooms sliced
- 9 ounces frozen spinach thawed and well drained
- 1 1/2 cups shredded mozzarella cheese divided
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- 1/2 cup mascarpone cheese
- 2 cloves garlic minced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Start by preheating your oven to 375°F (190°C).
- Heat a skillet over medium heat, add the butter, and once melted, toss in the sliced mushrooms. Sauté for a few minutes until they gain a nice color.
- Stir in the minced garlic and cook for about 15 seconds until it becomes fragrant.
- Remove the skillet from the heat, add the mascarpone cheese, and stir until it melts into a creamy sauce. Allow this mixture to cool slightly.
- In a large mixing bowl, combine the shredded chicken, well-drained spinach, grated parmesan cheese, salt, and pepper.
- Pour in the heavy cream, half of the mozzarella cheese, and the cooled mushroom-garlic-mascarpone mixture.
- Gently mix all the ingredients until they are well combined.
- Transfer the mixture into a 9x9 inch casserole baking dish (lightly sprayed with nonstick spray). Sprinkle the remaining mozzarella cheese evenly over the top.
- Bake for 30 minutes, or until the cheese is golden and bubbly. Serve warm and enjoy your delicious, healthy meal!
Notes
Nutrition Information (per serving): Calories: 412kcal, Total Carbs: 4g, Net Carbs: 3g, Fats: 33g, Protein: 26g.
