This chicken florentine casserole is naturally low-starch, if you’re someone who prefers (or needs) to eat low-carb. Although I’ll admit it’s a bit involved and requires a couple do-ahead steps, the mix of flavors is wonderfully yummy. I’ve taken to making a double dish of it, as it freezes well.

Serves 4-6


1 lb organic chicken breast

4 slices turkey bacon

Lots of fresh garlic (~ 6-10 medium cloves), minced

1 package cremini mushrooms, rinsed well, and loosely chopped into large chunks

2 bags (5 oz each) fresh organic spinach

5 oz (usually 1/2 of a 10 oz) container natural condensed cream of mushroom soup

1 Tbsp (or a little less) Italian seasoning

1/4 cup milk

1/3 cup grated Parmesan cheese

1 cup shredded mozzarella cheese (organic or light)


  1. Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
  2. Cook (or Foreman grill) the turkey bacon ahead of time, cool, and break up into small pieces.
  3. Heat a very small amount of olive oil in a very large skillet¬†on medium-high. Saute the garlic, mushrooms, and spinach, taking care to keep turning the spinach over until it wilts down and the mushrooms and garlic get soft. Place in a strainer and use a spoon or spatula to really press and drain any excess liquid. Place mixture in a greased 9×9 glass baking dish (or 9×13 if doubling the recipe.)
  4. At this point you can also start heating the oven back to 375 degrees F.
  5. In the now empty skillet mix together the cream of mushroom soup, Italian seasoning, milk, Parmesan cheese, and cooked chicken, stirring until all flavors are combined.
  6. Pour mixture on top of the spinach-mushroom mix in the baking dish. Sprinkle with the chopped turkey bacon, and top with mozzarella cheese.
  7. Bake 20-25 minutes in the 375 degree F oven, until bubbly and lightly browned.chicken florentine casserole chicken florentine casserole