CHICKEN FLORENTINE CASSEROLE – KETO AND LOW CARB
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! If you need a last minute Low Carb dinner recipe, this Chicken Florentine casserole can be made with ingredients you might already have on hand!
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.
One of the best things about casseroles, is they are typically very easy to put together and often have a fair amount of servings. This is great for anyone who struggles with meal prepping and having enough Keto meals on hand.
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.
Ingredients
Instructions
This is one of my very favorite casseroles to make! If you need a last minute Low Carb dinner recipe, this Chicken Florentine casserole can be made with ingredients you might already have on hand!
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.
One of the best things about casseroles, is they are typically very easy to put together and often have a fair amount of servings. This is great for anyone who struggles with meal prepping and having enough Keto meals on hand.
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.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 2 T avocado oil
- 3/4 C chicken stock
- 1 C heavy whipping cream
- 1/2 tsp pink Himalayan sea salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 8 oz cremini mushrooms, sliced
- 3/4 C shredded parmesan cheese
- 3 C spinach
Instructions
- In a cast iron skillet (or stainless steel pan), heat the avocado oil over medium high heat.
- Add chicken thighs and cook for 6-8 minutes each side. Skin should turn golden brown and chicken should be almost fully cooked.
- Remove chicken from skillet and place on a plate.
- Add chicken stock, heavy whipping cream and spices to skillet.
- Stir occasionally and reduce heat to low once mixture starts to simmer.
- Add mushrooms and cook until softened.
- Add spinach and Parmesan cheese. Stir until cheese is melted.
- Add chicken back into skillet and cook for an additional 3-5 minutes, stirring occasionally until chicken is fully cooked. Make sure internal temperature of chicken reaches 165 F.
