This low carb gluten free chicken florentine casserole is quick and easy to prepare. It’s a creamy blend of cut chicken, spinach and Parmesan cheese.
I’ve been away this week on a business trip this week. I was lucky enough to get a hotel suite that has a full kitchen including stove with oven, full refrigerator and dishwasher.
I booked a one bedroom suite, but those must have gotten overbooked because I ended up in a two bedroom suite. I’m not big into eating out at restaurants, even though the company I work for is paying for my meals while I’m away from home.
I prefer eating meals that I prepare because I know exactly what’s in it. So, it was a real treat having the bigger suite with an oven in the kitchen.
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Casseroles are simple to prepare. They can easily be thrown together on the spur of the moment as long as you have the basic ingredients.
Since I was cooking away from home, I needed a simple recipe that was going to be quick and easy. For this chicken Florentine casserole recipe, I only needed to buy five ingredients plus a cheap baking pan at the local grocery store near the hotel.
The casserole was enough to feed me for two large double serving dinners and one single serving lunch. This is the first time I’ve ever made this chicken casserole and you can bet that I will be making it again.
You will need some cooked chicken. I ended up poaching some chicken breasts. But, you can simply use leftover chicken in this casserole.
Either fresh or frozen spinach can be used, too. I usually keep frozen spinach in the freezer so it’s usually on hand for me.
The sauce is made with sour cream and mayonnaise. I used store bought mayo. However, homemade is a great option if you have the time to make your own.
I’m a big fan of easy casserole dishes like this chicken Florentine casserole. If you love casseroles too, you may want to check out this post of tasty low carb chicken casserole dishes.
A lot of recipes like this one for chicken Florentine casserole use condensed cream of mushroom soup as the base for the sauce. We know that this adds unnecessary carbs to the dish!
For those who don’t care for mayonnaise, you could make the sauce using a thickened heavy cream instead. You may want to change up the seasoning as well to suit your own taste. I also think adding some bacon would make this dish a bit more delicious.
Other ideas to add to this basic chicken Florentine casserole recipe are mushrooms and mozzarella cheese. Rather than use all Parmesan cheese for the topping, a mix of cheese would be a nice change.
Easy Chicken Florentine Casserole Recipe
- Serves: 5
- Serving size: 190g
- Calories: 401
- Fat: 31.4g
- Saturated fat: 10.9g
- Carbohydrates: 4.2g
- Sodium: 406mg
- Fiber: 1.2g
- Protein: 21.6g
- Cholesterol: 90mg
- 2 skinless boneless chicken breast halves
- 1 package frozen spinach, thawed and drained
- 1 cup mayonnaise
- 1 cup parmesan cheese
- 3/4 cup sour cream
- Poach chicken in boiling water until no longer pink. Remove from water and let cool. Cut chicken into bite size pieces.
- In small bowl, mix Parmesan, mayonnaise and sour cream together.
- Combine chicken and spinach in the bottom of a casserole pan. Spread cheese mixture on top.
- Bake uncovered in 350F oven for 35 minutes or until edges are browned.