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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Active Time:30 minsTotal Time:1 hrServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
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ThisCreamy Chicken Florentine Casserolewill have you cozying up in your comfy clothes and make you happy you chose to eat at home. We’ve taken great care to amp up the nutrition in this dish, with added fiber from the whole-wheat pasta and fresh spinach. Lower-fat cream cheese is a great way to keep the creaminess and tang of cream cheese while reducing overall saturated fat. Read on for shortcuts and how to use this recipe as a make-ahead meal when life gets busy.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
8ounceswhole-wheat rotiniorpenne (about 2¾ cups)
2tablespoonsextra-virgin olive oil
½cupchoppedshallots(2 small)
1tablespoonminced garlic
⅔cupdrywhite wine
2½cupsunsalted chicken broth
3tablespoonsall-purpose flour
4ouncesreduced-fat cream cheese, softened
4cupsshreddedcooked chicken
6tablespoonsgrated Parmesan cheese, divided
¼teaspoonsalt, divided
Chopped fresh flat-leaf parsleyfor garnish (optional)
Directions
Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add ½ cup shallots and 1 tablespoon garlic; cook, stirring often, until the shallots are softened and translucent, about 2 minutes.
Stir in ⅔ cup wine; cook, stirring constantly, until barely reduced, about 1 minute. Whisk 2½ cups broth and 3 tablespoons flour together in a measuring cup; gradually add to the pan, whisking until smooth and starting to thicken. Bring to a boil over medium-high heat. Reduce heat to medium-low; whisk in 4 ounces cream cheese. Cook, stirring constantly, until melted and smooth, about 3 minutes. Stir in 10 ounces spinach; cook, tossing constantly, until wilted, about 2 minutes. Remove from heat.
Add 4 cups chicken, the spinach mixture, 2 tablespoons Parmesan and ⅛ teaspoon salt to the pasta; stir until fully combined. Transfer the mixture to the prepared baking dish and spread in an even layer. Sprinkle with the remaining 4 tablespoons Parmesan.
Bake until the Parmesan is melted, about 15 minutes. Increase oven temperature to broil; do not remove the casserole. Broil until the topping is lightly browned, about 3 minutes. Sprinkle with the remaining ⅛ teaspoon salt. Let stand for 5 minutes. Sprinkle with parsley, if desired.
Nutrition InformationServing Size: about 1 cupCalories 323, Fat 12g, Saturated Fat 4g, Cholesterol 64mg, Carbohydrates 28g, Total Sugars 2g, Added Sugars 0g, Protein 25g, Fiber 4g, Sodium 473mg, Potassium 356mg
Nutrition Information
Serving Size: about 1 cupCalories 323, Fat 12g, Saturated Fat 4g, Cholesterol 64mg, Carbohydrates 28g, Total Sugars 2g, Added Sugars 0g, Protein 25g, Fiber 4g, Sodium 473mg, Potassium 356mg
Serving Size: about 1 cup
Calories 323, Fat 12g, Saturated Fat 4g, Cholesterol 64mg, Carbohydrates 28g, Total Sugars 2g, Added Sugars 0g, Protein 25g, Fiber 4g, Sodium 473mg, Potassium 356mg
Frequently Asked QuestionsCertainly. You can refrigerate or freeze the casserole baked or unbaked. If you want, you can prepare this casserole the night before, refrigerate it and cook it the next day. Additionally, you can freeze an unbaked casserole for up to 3 months and then thaw it in the fridge before baking. If you have a baked casserole, store it in the fridge for about 4 days or freeze it for up to 3 months. Note: A baked casserole should be completely cool before putting it in the fridge or freezer.Pair this casserole with ourBasic Green Salad with Vinaigretteand a basket of fresh rolls like our buttery, sweet riff on classicParker House RollsorSlow-Cooker Honey Whole-Wheat Rolls.
Frequently Asked Questions
Certainly. You can refrigerate or freeze the casserole baked or unbaked. If you want, you can prepare this casserole the night before, refrigerate it and cook it the next day. Additionally, you can freeze an unbaked casserole for up to 3 months and then thaw it in the fridge before baking. If you have a baked casserole, store it in the fridge for about 4 days or freeze it for up to 3 months. Note: A baked casserole should be completely cool before putting it in the fridge or freezer.
Pair this casserole with ourBasic Green Salad with Vinaigretteand a basket of fresh rolls like our buttery, sweet riff on classicParker House RollsorSlow-Cooker Honey Whole-Wheat Rolls.
EatingWell.com, September 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
