Cheesy Chicken Florentine

Cheesy Chicken Florentine Casserole

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Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This comforting casserole is sometimes the only thing that will do the trick. Chock full of cancer fighting veggies like broccoli and, of course, the spinach that features in the yummy Florentine style cheese...


Ingredients

  • 12 ounce package whole wheat egg noodles
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 12 ounces frozen chopped spinach, thawed
  • 12 ounces  frozen chopped broccoli, thawed
  • 2 cups skim milk
  • ¼ cup cornstarch
  • 1 cup shredded cheddar cheese
  • 1 pound cooked chicken, chopped
  • ½ cup whole wheat breadcrumbs

Nutrition Facts

Calories

582 cals

Fat

20 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

63 g

Sugar

7 g

Fiber

5 g

Protein

39 g

Sodium

363 mg

Directions

  1. Preheat oven to 375 degrees. Spray a 9x13-inch casserole pan with cooking spray.
  2. Bring a large pot of water to a boil. Add whole wheat egg noodles and cook according to package instructions. Drain pasta.
  3. Heat a large sauté pan over medium heat and add olive oil. Add onion and sauté for about 15 minutes, or until soft. Season with salt. Add broccoli and spinach and cook for about 5 minutes.
  4. In a small bowl, add cornstarch and ¼ cup water, stir to combine. Add milk and cornstarch slurry to the pan. Stir until combined. Bring to a simmer and remove from heat.
  5. Place a third of the vegetable sauce in the bottom of casserole pan. Layer half of noodles, half of the chicken, and 1/2 cup of cheese. Add another layer of vegetable sauce and remaining noodles, chicken, and cheese. Top with remaining sauce, making sure it covers all noodles. Sprinkle with breadcrumbs.
  6. Place casserole in oven and bake for about 20 minutes, or until breadcrumbs are golden brown and filling is bubbling.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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