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Chicken Florentine Casserole
Ingredients
  • 4 x 3 oz boneless, skinless chicken breasts, pre-cooked, cut into cubes (rotisserie chicken works too)
  • ½ box frozen spinach, thawed & squeezed to remove access liquid
  • 2 large garlic cloves, minced
  • 1 Tbsp olive oil
  • 2 Tbsp flour (I used Bob's Red Mill all-purpose gluten free flour
  • 1 Tbsp lemon juice
  • 1 ½ cups no-salt added chicken broth
  • pinch nutmeg
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1 cup low fat cottage cheese, blended to make smooth consistency
  • ⅔ cup fresh Parmesan cheese, grated (use small holes on grater)
  • ½ pound whole grain pasta (such as farfalla, penne, or spirals)
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