Chicken Florentine Casserole

READY IN: 50mins
Recipe by Bev I Am

I did a search for a recipe containing chicken breast, mushrooms and fresh baby leaf spinach and I found this delicious and simple recipe on AllRecipes.com. It is very easy to put together and I found it to be quite tasty. I hope you will enjoy it!

Top Review by BethHughes

This is an awesome dish! I did make some adjustments, suggested by other reviewers on allrecipes.com. I left out the mushrooms (not a fan). I sauteed fresh spinach (two bags) with olive oil and minced garlic. I cooked some bacon in the same pan, then sauteed the chicken breasts in the same pan (after removing most of the bacon grease). I added chopped dried onion to the sauce and used skim milk instead of 1/2 & 1/2. I also put a little part-skim mozzarella in with the cream sauce, as well as on top. I baked (uncovered) at 375 for about 30 minutes. Delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
  3. Remove from oven and set aside.
  4. Increase oven temperature to 400°F.
  5. Melt butter in medium saucepan over medium heat.
  6. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  7. Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
  8. Cover the spinach with mushrooms.
  9. Pour half the sauce mixture over the mushrooms.
  10. Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
  11. Sprinkle with bacon bits, then top with mozzarella cheese.
  12. Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
  13. Serves 4.

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