Chicken Florentine Casserole Recipe

Name: Chicken Florentine Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each chicken breast halves, boneless, skinless; 4 tablespoons butter; 4 ounces mushrooms sliced; 13.5 ounces spinach drained; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/2 cup light cream (half&half); 1 tablespoon italian seasoning; 10.75 ounces soup, cream of mushroom; 1 tablespoon lemon juice; 3 teaspoons garlic minced; ⅔ cup bacon bits; 2 cups mozzarella cheese shredded

Servings: persons

4 each chicken breast halves, boneless, skinless
4 tablespoons butter
4 ounces mushrooms sliced
13.5 ounces spinach drained
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1/2 cup light cream (half&half)
1 tablespoon italian seasoning
10.75 ounces soup, cream of mushroom
1 tablespoon lemon juice
3 teaspoons garlic minced
⅔ cup bacon bits
2 cups mozzarella cheese shredded

1
Preheat oven to 350F (180C) F (175 degrees C).
2
Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear.
3
Remove from heat, and set aside.
4
Increase the oven temperature to 400F (200C) (200 degrees C).
5
Melt the butter in a medium saucepan over medium heat.
6
Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
7
Arrange the spinach over the bottom of a 9x9 inch baking dish.
8
Cover the spinach with the mushrooms.
9
Pour half the mixture from the saucepan over the mushrooms.
10
Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
11
Sprinkle with bacon bits, and top with mozzarella cheese.
12
Bake 20 to 25 minutes in the 400F (200C) (200 degrees C) oven, until bubbly and lightly browned.

848

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 12 ingredients. The key ingredients include: 4 each chicken breast halves, boneless, skinless, 4 tablespoons butter, 4 ounces mushrooms sliced, 13.5 ounces spinach drained, and more.

Yes, Chicken Florentine Casserole 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 Casserole

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