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Created by:
Kristy Still
Gluten-Free Baked Chicken Florentine
Course
Main Course
Cuisine
American
Servings
8
Servings
Make a delicious Baked Chicken Florentine with a variety of cheese and it can easily be made gluten-free too!
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Ingredients
1x
2x
3x
12
Oz
Penne Pasta or Gluten Free Penne Pasta
1
tsp
Olive Oil
1/2
Cup
Onion
Chopped
1
Red Bell Pepper
Sliced
3
Cups
Fresh Spinach
1
Clove
Crushed Garlic
16
Oz
Cottage Cheese
2
Cups
Cooked and Shredded Chicken
1 1/2
Cups
Shredded Sharp Cheddar Cheese
1/2
Cup
Grated Parmesan Cheese
1/2
Cup
Milk
Instructions
Preheat the oven to 400°F.
Begin preparing the pasta in accordance with the package instructions.
While the pasta is cooking, heat up the oil in a medium-sized skillet on medium-high heat. Add in the onion, pepper, spinach, and garlic.
Cook this for about 5-10 minutes until the veggies are soft and spinach is wilted.
Once the veggies are cooked, set aside.
Drain the pasta and return to the stock pot removing it from the heat.
Add the veggie mixture to the pasta along with the cottage cheese, cooked chicken, 1 cup of cheddar cheese, and 1/4 Cup Parmesan Cheese.
Mix this well, then add in the milk and continue mixing.
Pour the mixture into a greased 9x13 baking dish, and top it with the remaining cheddar cheese and Parmesan cheese.
Bake for 15-20 minutes until the cheese is melted and the pasta is slightly toasted.
Serve.
Notes
This is best served fresh, if you do store leftovers, keep them in an airtight container in the fridge for up to 4 days.
Nutrition
Serving:
1
Serving
|
Calories:
351
kcal
|
Carbohydrates:
38
g
|
Protein:
20
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
445
mg
|
Potassium:
315
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1891
IU
|
Vitamin C:
23
mg
|
Calcium:
295
mg
|
Iron:
1
mg
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