Community Pick
Chicken Florentine Casserole
photo by Swirling F.
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1⁄4 cup butter
- 1 tablespoon minced garlic
- 1 tablespoon lemon juice, fresh squeezed
- 1 (10 3/4 ounce) can condensed mushroom soup
- 1 tablespoon italian seasoning
- 1⁄2 cup half-and-half
- 1⁄2 cup grated parmesan cheese (I like fresh grated)
- 2 (13 1/2 ounce) cans spinach, drained (I used fresh baby leaf steamed)
- 4 ounces fresh mushrooms, sliced
- 2⁄3 cup bacon bits (or about 4 slices real bacon cooked and crumbled)
- 2 cups shredded mozzarella cheese
directions
- Preheat oven to 350°F.
- Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
- Remove from oven and set aside.
- Increase oven temperature to 400°F.
- Melt butter in 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 spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
- Cover the spinach with mushrooms.
- Pour half the sauce mixture over the mushrooms.
- Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
- Sprinkle with bacon bits, then top with mozzarella cheese.
- Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
- Serves 4.
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Reviews
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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!
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This was SOOOO good! We loved the garlic flavor and the mix of the spinach and mushrooms with the chicken- heavenly! I didn't have any parmesan cheese, so I ended up leaving it out of the sauce and it was still good without. I used fresh baby spinach like another reviewer said they did and it worked perfectly- just remember to put more in that you think you need because it will cook down a ton- I used half of a bag and felt like I could have used more! Overall, this was a really great, easy recipe! DH loved it and was talking about "when we have it again" before dinner was over! Thanks for sharing, Bev!
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This was very very good, and even my extremely picky 3-yr old ate it (cleaned his plate). Perhaps since I used canned spinach it didn't look recognizable as a vegetable. Even though i never used canned spinach before and i thought it looked gross I'm just glad my son ate it. I didn't have 1/2 & 1/2 so used a couple tbsp sour cream & about 1/4 C milk. Also instead of butter I used olive oil (sorta using "healthy fat" to make up for using sour cream, maybe). I didn't cook the chicken beforehand--just had some raw breasts that were premarinated in some italian spices, garlic & olive oil & layered them on top of the spinach & mushrooms in a greased pie-pan, then poured the sauce on top before baking. Also I skipped using bacon or mozzarella and it still tasted very flavorful & rich.
see 16 more reviews
Tweaks
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I also found your recipe by filtering on spinach, mushrooms and chicken. This was very good! I did substitute fresh spinach rather than canned as I had fresh spinach I needed to use before it went bad. Also, I used a small can of evaporated milk instead of 1/2 and 1/2 and "real" bacon rather than bacon bits. Once I mixed the sauce, I thought it was a little thick so I added more milk to thin it a little bit. We thought this was so good and would definitely make it again. Thanks for a great recipe!
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Really nice dish! I followed it almost as written using olive oil instead of butter. I used 2% evap. milk instead of the 1/2 & 1/2. I also used, a 1/2 pound (maybe more) fresh spinach, and 8oz. fresh mushrooms. I put the spinach in the dish, topped it w/ mushrooms, the cooked chicken (8 chicken tenders) and poured the sauce all at once on top, and topped w/ mozz. cheese. I baked beatifully. I think fresh ingredients make tastier results. I will be doing this one lots. Thanks :O)
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This was very very good, and even my extremely picky 3-yr old ate it (cleaned his plate). Perhaps since I used canned spinach it didn't look recognizable as a vegetable. Even though i never used canned spinach before and i thought it looked gross I'm just glad my son ate it. I didn't have 1/2 & 1/2 so used a couple tbsp sour cream & about 1/4 C milk. Also instead of butter I used olive oil (sorta using "healthy fat" to make up for using sour cream, maybe). I didn't cook the chicken beforehand--just had some raw breasts that were premarinated in some italian spices, garlic & olive oil & layered them on top of the spinach & mushrooms in a greased pie-pan, then poured the sauce on top before baking. Also I skipped using bacon or mozzarella and it still tasted very flavorful & rich.
see 1 more tweaks
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.