Chicken Florentine Casserole
- Prep Time 25 min.
- Cook Time 25 min.
- Serves 4
Submitted by BRYAN0320
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1. Ingredients
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter
- 3 teaspoons minced garlic
- 1 tablespoon lemon juice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 2 (13.5 ounce) cans spinach, drained
- 4 ounces fresh mushrooms, sliced
- 2/3 cup bacon bits
- 2 cups shredded mozzarella cheese
Nutrition Info
Per Serving
- Calories: 672 kcal
- Carbohydrates: 18 g
- Dietary Fiber: 5 g
- Fat: 39 g
- Protein: 62 g
- Sugars: 3 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Yield: 4 servings
3. Still Hungry?
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
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Needs some help
gth4995 - March 17, 2007 07:58:24 AM PSTThis recipe is just a bit too much fat. Slim it down using evaporated milk, less cheese, maybe even low fat cheese. I like using fresh spinach instead of canned.
11 of 11 found this review helpful.
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Easy substitution
firstmate1122 - October 19, 2007 12:11:35 PM PSTI would use two packages of frozen chopped spinach thawed and well drained in place of the canned spinach. It has the flavor of fresh, with much of the tedius prep work already done for you. Canning leaves many foods with a completely changed flavor. I use frozen spinach for all baking or casserole purposes. The MOST important step is to remove all the water - an easy way is to pour thawed spinach into a fine seive and press on it with w wooden spoon. The water leaves and all you have left is the dry spinach.
9 of 9 found this review helpful.
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Chicken Florentine Casserole
jzylady - March 16, 2008 03:12:23 PM PSTThere isn't a recipe that calls for spinach that isn't better with fresh or frozen. My choice always is fresh. I would never, ever buy a can of spinach. It just doesn't taste good at all. Fresh or frozen is much better always. Also, I would not use cream in this recipe. Adds too many calories and fat. Milk is fine as it already has the mushroom soup for the sauce and milk will work just as well. Also, bacon bits seem a bit too much for my taste. This is a good basic recipe to start with and the tiniest changes can make it outstanding.
3 of 3 found this review helpful.
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