Chicken Florentine Casserole

Chicken Florentine Casserole

Chicken Florentine Casserole

Category: Main Dishes

Yield: 2 Servings

Tip: Cooked brown rice can be refrigerated for up to 4 days as long as you cool it quickly and store it in a shallow sealed container. Make a big batch at the beginning of the week to use for speedy salads, side dishes and casseroles.


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1/2 cup sliced button mushrooms
  • 1/2 cup shredded carrot
  • 1 teaspoon minced garlice
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/4 cup grated parmesan
  • pinch ground nutmeg
  • freshly ground black pepper
  • 1 cooked, skinless, boneless chicken breast, shredded
  • 2 cups cooked brown rice
  • 2 cups packed fresh spinach


  1. Preheat oven to 350 degrees Farenheit
  2. Heat the olive oil in a medium skillet over medium-high heat. Saute the onion, mushrooms, carrot, and garlic until softened, about 5 minutes. Stir in flour until it looks pasty, about 1 minute. Stir in the milk and continue stirring until the sauce thickens, about 4 minutes. Add the cheese and nutmeg. Season with pepper.
  3. Put the chicken, rice, and spinach in a large bowl, pour the sauce over, and mix well with a large spoon.
  4. Spoon the chicken mixture into an 8 x 8 cassarole dish. Bake until bubbly and lightly browned, about 15 minutes.


Today's recipe is shared from Healthy Cookbook for Two by Rockridge Press

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