Chicken Florentine Roll-Ups
These Chicken Florentine Roll-Ups are filled with a creamy chicken spinach and rice filling then topped with cheese before being baked to a gooey golden perfection. This is comfort food at its finest. This is an easy chicken casserole recipe that can be lightened up by using part skim mozzarella and a lower fat version of the creamy sauce.
Notes
Be sure to stir the cornstarch slurry right before adding it since the cornstarch has a tendency to sink to the bottom. If the tortillas are too large to fit into the casserole dish, trim them to fit before filling and rolling them.
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Preparation Time20 min
Cooking Time40 min
Cooking MethodCasserole
Ingredients
- 8 gluten free tortillas
- 3 cups reduced fat milk
- 3 teaspoons gluten free chicken bouillon granules
- corn starch slurry (2 tbsp cornstarch mixed with 2 tbsp water until smooth)
- 2 cups cooked diced chicken breast
- 10 ounces frozen chopped spinach, defrosted and drained
- 1 cup cooked rice
- 8 ounces part skim grated Mozzarella, divided
- 6 tablespoons grated Pecorino Romano, divided
- salt and pepper to taste
- pinch of cayenne pepper, optional
Instructions
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Preheat the oven to 350 degrees F and grease either a 9x12 or 10x13 inch casserole dish.
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To make the creamy chicken sauce, add the milk and bouillon granules to a medium saucepan, over a medium heat and stir until the bouillon dissolves and the milk just starts to come to a boil.
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Add the cornstarch slurry then stir the sauce continuously for 1-2 minutes or until the mixture thickens then turn off the heat and stir in 2 tbsp Pecorino Romano and a pinch of cayenne pepper then set it aside.
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For the filling, in a large bowl, add some salt and pepper to the spinach then add the rice, chicken, ½ the mozzarella, 2 tbsp of grated Pecorino Romano, and ¾ cup of sauce then stir until you have a well combined mixture.
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Spoon about ½ cup of sauce onto the bottom of the prepared casserole dish. Evenly divide the filling among the 8 tortillas then roll them and place them seam side down into the casserole dish.
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Pour the remaining sauce over the tortillas making sure that they are completely covered and use a spoon to work some of the sauce between the roll ups to prevent them from sticking together.
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Top the dish with the remaining mozzarella and 2 tbsp of grated Pecorino then bake the dish uncovered for 40 minutes. Allow the dish to rest for 15 minutes before serving so that it doesn’t fall apart.
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