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Chicken Florentine Roll-Ups

Chicken Florentine Roll-Ups
This image courtesy of ezgf.blogspot.com

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.



For more recipes and information about Anne, check out her Featured Foodies profile page.

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

  1. Preheat the oven to 350 degrees F and grease either a 9x12 or 10x13 inch casserole dish.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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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