Florentine Casserole

• 4 x 3 oz boneless, skinless chicken breasts, pre-cooked, cut into cubes (rotisserie chicken works too)
• 1/2 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 1/2 cups no-salt added chicken broth
• pinch nutmeg
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 cup low fat cottage cheese, blended to make smooth consistency
• 2/3 cup fresh Parmesan cheese, grated (use small holes on grater)
• 1/2 pound whole grain pasta (I used brown rice spirals)
• 
  

Directions

Preheat oven to 375 degrees F. Mist a 9 x 11 baking dish with oil. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, nutmeg, oregano & pepper. Bring to simmer. Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese & pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden & bubbly.