There’s something truly special about a warm, creamy casserole fresh out of the oven. My Chicken Florentine Casserole is exactly that—comforting, rich, and packed with flavor while remaining completely dairy-free and plant-based. It’s the kind of dish that makes you feel like you’re indulging in something truly decadent, yet it comes together effortlessly. If you love a creamy pasta bake with a hint of garlic, fresh spinach, and a luscious sauce, you’re in for a treat.
Table of contents
What are Florentine Flavors?
Florentine dishes are inspired by the flavors of Florence, Italy, and they almost always include a creamy sauce with the signature addition of spinach.
It’s that beautiful combination of garlic, butter, and nutmeg in a rich, velvety sauce that makes Florentine-style dishes so unique. The spinach not only adds a fresh, slightly earthy taste but also provides a lovely contrast to the creamy texture of the dish.
When combined with pasta and a satisfying protein, the result is an irresistible, comforting meal that feels both classic and elegant.
Ingredients for the Best Chicken Florentine Casserole
The magic of this Chicken Florentine casserole lies in the balance of flavors and textures.
I use penne pasta for its ability to hold onto the creamy sauce in every bite. The vegan chicken brings a hearty, satisfying texture, while the garlic and olive oil create a beautifully fragrant base.
The sauce, made with oat or almond milk, flour, and dairy-free butter, achieves the perfect consistency—smooth, creamy, and rich, with a hint of nutmeg to enhance the overall warmth of the dish.
Fresh spinach blends right in, adding both color and freshness, and a sprinkle of vegan parmesan on top gives it that deliciously savory finish.
How to Make Chicken Florentine Casserole
Making this casserole is a simple process, and it all starts with cooking the pasta until it’s just al dente.
A quick sauté of garlic in olive oil creates an aromatic base, followed by the vegan chicken, which absorbs the flavors beautifully. Fry all together with the spinach.
The sauce comes together easily by whisking the flour into the melted dairy-free butter, slowly adding the plant-based milk, and seasoning it with nutmeg and vegan parmesan to create a velvety texture.
Prepare the topping by melting vegan butter and combining with the breadcrumbs and vegan parmesan.
Finally, everything gets combined: the pasta, sauce, and chicken with spinach. Finally it is covered in the topping and baked to golden perfection.
Tips and Tricks for Leftovers
If you’re lucky enough to have leftovers of Chicken Florentine Casserole, they store beautifully.
I recommend keeping them in an airtight container in the fridge, where the flavors will continue to develop. To reheat, a quick splash of oat or almond milk will bring the sauce back to life, ensuring the pasta stays just as creamy and delicious as when it was first made.
You can also warm it up in the oven for a few minutes to regain that freshly baked texture.
Ideas for Variations
There are so many ways to make this dish your own!
Adding mushrooms to the sauté step brings an extra layer of umami, while sun-dried tomatoes provide a slightly tangy contrast to the creamy sauce.
If you’re craving a bit of crunch, toasted breadcrumbs on top add a wonderful texture.
And for an extra touch of indulgence, a drizzle of truffle oil before serving takes this Chicken Florentine Casserole to another level.
Other recipes to try
I’d love to see your take on this dish! Snap a picture and share it on Instagram or Facebook — tag me so I can admire your creation.
If you tried and loved this recipe, leave a comment and a star rating below. Your feedback makes my day and helps others discover this delicious, plant-based comfort food!
Chicken Florentine Casserole
A warm, creamy casserole fresh from the oven is truly special. My Chicken Florentine Casserole is comforting, rich, and packed with flavor, yet dairy-free and plant-based. It’s decadent yet effortless. If you love creamy pasta bakes with garlic, fresh spinach, and a luscious sauce, you’ll love this.
Ingredients
Casserole mixture:
- 16 oz penne pasta, cooked in saltwater
- 1 cup vegan chicken
- 4 cloves garlic, pressed
- 1 tablespoon olive oil
- 3 cups oat or almond milk
- 3 tablespoons flour
- 4 tablespoons dairy-free butter
- 1/2 teaspoon nutmeg
- 2 cups spinach
- 3 tablespoons vegan parmesan
- salt, pepper to taste
Topping:
- 1/2 cup panko breadcrumbs
- 3 tablespoons dairy free butter
- 2 tablespoons vegan parmesan
- salt, pepper to taste
Instructions
- This casserole preparation is a straightforward process, commencing with the al dente cooking of pasta. Also preheat your oven to 390F.
- A rapid sauté of garlic in olive oil establishes an aromatic foundation, followed by the incorporation of vegan chicken, which absorbs the flavors exceptionally well.
- Give the spinach to the chicken and heat the whole mixture up.
- The sauce is effortlessly assembled by whisking the flour into the melted dairy-free butter, gradually adding the plant-based milk, and seasoning with nutmeg and vegan parmesan to achieve a velvety texture.
- Combine all components - pasta, sauce, and chicken with spinach - before transferring the mixture to a baking dish.
- Prepare the topping my melting vegan butter and mixting it with the breadcrumbs. and the vegan parmesan.
- Give the topping over the mixture in the baking dish and bake until golden brown in about 25-30 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1.5 cupsAmount Per Serving: Calories: 478Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 454mgCarbohydrates: 60gFiber: 8gSugar: 2gProtein: 20g
dena
Tuesday 25th of March 2025
couple of errors in the recipe. #7. bak should be bake, and 25-10 minutes. Should be 25-30 minutes, I assume. Leads me to wonder - is 390F correct? That seems high. Thank you!
Florian
Wednesday 26th of March 2025
Hi there! 390F is correct, because it is Fahrenheit which is 200 celsius. Hope that clarifies and helps.