Keto Chicken Florentine Casserole

 

Ingredients

        14 ounces shredded cooked chicken

• 8 ounces baby bella mushrooms, sliced
• ▢9 ounces frozen spinach, thawed and well drained
• ▢1 1/2 cups shredded mozzarella cheese, divided
• ▢1 cup heavy cream
• ▢1 cup parmesan cheese, grated
• ▢1/2 cup mascarpone cheese
• ▢2 garlic cloves, minced
• ▢2 tablespoons butter
• ▢1/2 teaspoon salt
• ▢1/4 teaspoon ground black pepper
• 
  

Instructions

• Preheat oven to 375F. Heat a large skillet to medium and add in the butter, then once melted, add in the mushrooms. Sauté for a few minutes and once they have some good color, add in the garlic.
• Sauté for about 15 seconds, then add in the mascarpone cheese, turn off the heat and stir until melted. Remove from the heat and allow to cool slightly.
• In a large mixing bowl, add in the chicken, spinach, grated parmesan cheese, salt and pepper. Add in the heavy cream, half the mozzarella cheese and the mushrooms, garlic and mascarpone mixture.
• Stir until well combined, then pour into a 9x9 pan that's been sprayed with nonstick spray. Add the remaining mozzarella cheese over the top.
• Bake for 30 minutes or until the cheese is golden.