Meat & Poultry Chicken Healthy Chicken Main Dish Recipes Healthy Chicken Casserole Recipes Creamy Chicken Florentine Casserole 4.8 (6) 5 Reviews This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked to perfection with a golden, cheesy crust. Whether you’re looking to cozy up on a chilly evening or share a hearty, home-cooked dinner with family, this casserole delivers an experience that feels like a warm hug on a plate. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on September 3, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Active Time: 30 mins Total Time: 1 hr Servings: 8 Nutrition Profile: No Added Sugar Sesame-Free Weight Loss Diabetes-Friendly Nut-Free Soy-Free Heart-Healthy High-Protein Egg-Free Mediterranean Diet Jump to recipe This Creamy Chicken Florentine Casserole will 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! We used whole-wheat rotini, but you could use your favorite small pasta shape, such as shells, penne or elbows. You can use flavored cream cheese, such as onion-and-chive, if desired.If you don’t have leftover cooked chicken in the fridge, rotisserie chicken is a great shortcut.We suggest using a baking dish, but you could use a broiler-safe high-sided skillet instead.Using cream cheese in creamy casseroles helps stabilize the sauce and adds a great mouthfeel. Nutrition Notes You already know that chicken is a protein powerhouse, but did you know that it is chock-full of B vitamins, like niacin and B6, which are important for maintaining a healthy metabolism? Eating more protein can also help keep you full after meals. Compared to classic white pasta, whole-wheat pasta has a chewier and nuttier flavor and contains more fiber, which can help you feel more satisfied after a meal. Fiber can also help with blood sugar regulation and improve gut health. Adding fresh spinach to a meal instantly bumps up the nutrition factor. When stirred into a sauce, spinach shrinks in size but maintains all its nutrition, so you capitalize on health benefits by being able to use more. Spinach contains magnesium, potassium and antioxidants, all of which are important for optimal heart health. Hard cheeses like Parmesan are rich in calcium, making it a great choice for bone health. If you’re lactose-sensitive, there’s a chance you may still be able to enjoy it, as Parmesan is considered a low-lactose cheese. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Cook Mode (Keep screen awake) Ingredients 8 ounces whole-wheat rotini or penne (about 2¾ cups) 2 tablespoons extra-virgin olive oil ½ cup chopped shallots (2 small) 1 tablespoon minced garlic ⅔ cup dry white wine 2½ cups unsalted chicken broth 3 tablespoons all-purpose flour 4 ounces reduced-fat cream cheese, softened 1 (10-ounce) package baby spinach 4 cups shredded cooked chicken 6 tablespoons grated Parmesan cheese, divided ¼ teaspoon salt, divided Chopped fresh flat-leaf parsley for garnish (optional) Directions Preheat oven to 350°F with a rack in top third position. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Bring a large saucepan of water to a boil. Add 8 ounces pasta; cook according to package directions for al dente. Drain the pasta and return to the saucepan. 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower 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. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower 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 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 Frequently Asked Questions Can I make chicken Florentine casserole ahead? 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. What should I serve with chicken Florentine casserole? Pair this casserole with our Basic Green Salad with Vinaigrette and a basket of fresh rolls like our buttery, sweet riff on classic Parker House Rolls or Slow-Cooker Honey Whole-Wheat Rolls. EatingWell.com, September 2024 Rate It Print Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines