Chicken Florentine Casserole

Time for another Pinterest recipe, since it's been awhile.  This pin had me at florentine.

However, spinach and the mister are sometimes at odds.

So, with wild abandon, I cooked this up.  Not really knowing if he'd like it.  I usually sneak spinach into casseroles.  But there was no hiding the green stuff this time. 

Luckily, he gobbled it right up.

As long as I use spinach sparingly, I think I'm in the clear......

Chicken Florentine Casserole

(copied from original source)

• 4 boneless, skinless chicken breasts, pre-cooked
• 1/2 box frozen spinach, thawed, and squeezed to remove excess liquid
• 2 large garlic cloves, minced
• 1 Tbsp olive oil
• 2 Tbsp flour 
• 1 Tbsp lemon juice
• 1 1/2 cups no-salt added chicken broth
• pinch nutmeg
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup low fat cottage cheese
• 2/3 cup fresh Parmesan cheese, grated 
• 1/2 pound pasta

Preheat oven to 375 degrees. Mist a 9 x 13 baking dish with cooking spray. Cook pasta according to package. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, nutmeg, oregano, and pepper. Bring to simmer. Remove from heat and add cottage cheese, spinach, chicken, Parmesan cheese, and pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden and bubbly.

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Yum.

It is even great leftover.

And if you just refer to the spinach as florentine, then your mister will never know.  

Right?

 

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