Description
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Ingredients
- 4 skinless, boneless chicken breast halves
- ¼ cup butter
- 3 teaspoons minced garlic
- 1 tablespoon lemon juice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon Italian seasoning
- ½ cup half-and-half
- ½ cup grated Parmesan cheese
- 2 (13.5 ounce) cans spinach, drained
- 4 ounces fresh mushrooms, sliced
- ⅔ cup bacon bits
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees 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 degrees F (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 9×9 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 degrees F (200 degrees C) oven
- until bubbly and lightly browned.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4