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Chicken Florentine Casserole

 
Chicken Florentine Casserole
3.8k

I loved this recipe. I made this for my mom after her surgery and she loved it. I only used 1 box of spinach instead of 2 and I used real bacon and not bacon bits, other than that it was great!

Yield

4

servings

Prep

25

min

Cook

25

min

Ready

50

min

 

Ingredients

4 chicken breast halves, boneless, skinless
*
4 tablespoons butter
4 ounces mushrooms
sliced
13.5 ounces spinach
drained
½ cup Parmesan cheese
grated
½ cup light cream (half&half)
1 tablespoon italian seasoning
*
10.75 ounces cream of mushroom soup
1 tablespoon lemon juice
3 teaspoons garlic
minced
cup bacon bits
*
2 cups mozzarella cheese
shredded
*

Directions

Preheat oven to 350℉ (180℃) 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℉ (200℃) (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℉ (200℃) (200 degrees C) oven, until bubbly and lightly browned.

 

* not incl. in nutrient facts

Reviews

+8

about 7 years

Fantastic recipe! Made this tonight for dinner and it was a big hit. The only changes I made were to use only the 3 breasts I had on hand and cubed them after baking (this stretched the recipe a bit), used REAL cooked and crumbled bacon and used only about 1 cup of the shredded cheese topping. The casserole browned beautifully. I served this with white rice. Will definitely be making it again. Thank you very much for this recipe.

+4

over 8 years

This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp of salt and some rosemary. Instead of Parmesan, I used Monteray Jack cheese. This will definitely be served again in our home.

+4

over 8 years

This was a hit at our house from the 2 year old on up. I followed the recipe as given,using reduced fat ingredients whenever possible and it was delicious! Although next time I will cut the chicken into bite size pieces and only use 1 cup of cheese. Thanks for the great recipe!

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Comments


San Francisco, United States
 over 4 years ago

This recipe tells you to melt the butter, but there is no mention of butter in the ingredients. Also one of the comments mentioned using chicken broth instead of bouillion but there is no mention of either one of these in the recipe. I wanted to make this but now I'm not so sure.

It should be 4 tablespoons of butter in the ingredients. W have made this recipe a few times, have never used either chicken broth or bullion, and so far they have come out fantastic. So it has been proved that it's a delicious dish, you won't be disappointed. Happy Cooking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 4 years ago

San Francisco, United States
 over 4 years ago

Good to know happyzhangbo! Thank You! Do you use fresh or canned mushrooms? Do you use canned or frozen spinach?

You are welcome! We normally use fresh white button or cremini mushrooms. For the spinach, if we have fresh ones on hand, we use fresh ones; but if we happen to make it without any fresh spinach, we just use frozen ones instead, and it works well :) Have never used canned spinach, but It should work I think.

happyzhangbo
Toronto , Ontario, Canada
 over 4 years ago

Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 45358% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 1001mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 76g
Vitamin A 31% Vitamin C 9%
Calcium 32% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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