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.
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)
- Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
- Cook (or Foreman grill) the turkey bacon ahead of time, cool, and break up into small pieces.
- 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.)
- At this point you can also start heating the oven back to 375 degrees F.
- 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.
- Pour mixture on top of the spinach-mushroom mix in the baking dish. Sprinkle with the chopped turkey bacon, and top with mozzarella cheese.
- Bake 20-25 minutes in the 375 degree F oven, until bubbly and lightly browned.