Chicken Florentine Recipe

Name: Chicken Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken breast halves, boned and cut in pieces; 2 10 oz (280 grm). packages frozen chopped spinach; 1/2 cup (125 ml) mayonnaise; 1/4 cup (60 ml) sour cream or imo; 1 can cream of chicken soup; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) curry powder; 1/2 cup (125 ml) chedder cheese, grated; 1/2 cup (125 ml) corn flakes or bread crumbs; cooked rice

Servings: persons

6 chicken breast halves, boned and cut in pieces
2 10 oz (280 grm). packages frozen chopped spinach
1/2 cup (125 ml) mayonnaise
1/4 cup (60 ml) sour cream or imo
1 can cream of chicken soup
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) curry powder
1/2 cup (125 ml) chedder cheese, grated
1/2 cup (125 ml) corn flakes or bread crumbs
cooked rice

1
Preheat oven to 350 degrees (175 C.).
2
Bake chicken until completely cooked.
3
Cook spinach and drain thoroughly.
4
Spread spinach in bottom of a 2 quarts (1900 ml) greased casserole.
5
Top with diced chicken.
6
Mix mayo, sour cream, soup, lemon juice and curry powder.
7
Pour over chicken.
8
Sprinkle with cheese and top with crumbs.
9
Bake at 350 for 25 minutes.
10
Serve over rice.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 chicken breast halves, boned and cut in pieces, 2 10 oz (280 grm). packages frozen chopped spinach, 1/2 cup (125 ml) mayonnaise, 1/4 cup (60 ml) sour cream or imo, and more.

Yes, Chicken Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Florentine

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