This was so tasty.  The reason is mixing three different cheeses....Feta, Parmesan and Mozzarella cheese.  This is different to the Chicken Florentine Casserole, but almost in a class of its own...very good as well.  Such an easy casserole.  I love casseroles for an easy lunch or supper and it usually lasts two or three days, if there are only two people enjoying it.

4 cups chicken, cut into (1 L)
  bite-sized pieces (1 rotisserie chicken)
12 oz frozen spinach thawed (340 g)
1 tbsp bacon fat (15 mL)
1 lb mushrooms, sliced (0.45 kg)
Seasoning salt, to taste
1/cup crumbled Feta cheese (60 mL)
8 oz cream cheese, softened (250 g)
1/cup whipping cream (125 mL)
2 tbsp grated Parmesan cheese (30 mL)
  (the kind in a can)
1 tsp crushed garlic (5 mL)
1/tsp black pepper (1 mL)
1 cup grated Mozzarella cheese (250 mL)

Preheat oven to 400°F (200°C).

In large bowl, place chicken.  Squeeze most of the moisture out of spinach with your hands.  Add to chicken.  Break the spinach up into smaller pieces.

In nonstick frying pan, toss mushrooms in bacon fat over medium heat.  Add lid slightly ajar and cook until most of the moisture evaporates.  Sprinkle with seasoning salt and stir fry a little longer until the mushrooms are browning in places.  Add to chicken along with Feta cheese.

In medium bowl, combine cream cheese (I usually nuke the cheese briefly to soften), whipping cream, Parmesan, crushed garlic and black pepper.  Stir into chicken and vegetables and mix well to combine nicely.  Spread evenly in 9 x 13-inch (23 x 33 cm) baking dish.  Sprinkle evenly with Mozzarella cheese.  Bake 20 minutes, or until hot and bubbly.

Yield:  6 large servings
1 serving
422.6 calories
41.6 g protein
25.0 g fat
2.8 g fiber
5.4 g net carbs 

For other great Low-Carb, Gluten-Free recipes by the team & me:

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