This is one of my very favorite casseroles to make! It�s so easy and uses ingredients that I always have on hand.
When you bake this chicken florentine, your kitchen is going to smell amazing!!
You�ll Need:
- 14 ounces shredded chicken
- 8 ounces chopped mushrooms
- 9 ounces frozen spinach - thawed
- 1 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese - divided
- 2 garlic cloves - minced
- 1/2 cup mascarpone cheese
- 1 cup parmesan cheese - grated
- 2 tablespoons grass-fed butter
- salt and pepper to taste
Instructions:
- Preheat oven to 375F.
- Add the shredded chicken to a large bowl. Add in the mushrooms. Squeeze all the water out of the spinach, then add to the bowl with the chicken and mushrooms.
- Heat a saucepan to medium and melt the butter. Add in the garlic and saut� for about 20 seconds, careful not to brown! Add in the heavy cream and stir.
- Add in the mascarpone cheese, and stir until melted. Add in the grated parmesan cheese, salt and pepper. Turn off the heat and stir.
- Pour the sauce over the bowl with the chicken, mushrooms and spinach. Mix, then add 1/2 cup of the mozzarella cheese and stir until well combined.
- Pour into a casserole dish that has been sprayed with nonstick spray. Sprinkle the remaining 1 cup of mozzarella cheese over the top and bake for 25 minutes.
- Turn the temperature up to 425F and bake for an additional 10 minutes or until the cheese is melted and golden.
Source: ketocookingchristian.com
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