Chicken Florentine Casserole
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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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