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Chicken Florentine Casserole Recipe

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This recipe for Chicken Florentine Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patsy Long

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless chicken breast halves
c. butter
1 or 2 tsp. minced garlic
1 tbsp. lemon juice
1 can cream of mushroom condensed soup
c. half and half
c. grated Parmesan cheese
2 cans spinach (or about 2 cups frozen spinach, thawed)
4 oz. fresh mushrooms
⅔ c. bacon bits
2 c. shredded mozzarella cheese

Directions:
Directions:
Place chicken on baking pan which has been sprayed with cooking spray. Spray tops of chicken. Bake in 375 oven for 20 - 30 minutes, until juices run clear and no longer pink. (Internal temperature of 165). Remove from oven and set aside.

In saucepan, melt butter and add next 5 ingredients, stirring constantly, until mixed thoroughly and hot, but not boiling.

Grease or spray 9"X 9" baking dish. Drain and squeeze water from spinach, then arrange it in bottom of baking dish. Spread mushrooms over spinach. Pour half of soup mixture over mushrooms. Place chicken in dish, pour remaining sauce over chicken. Sprinkle with bacon bits and top with mozzarella.

Bake 20 minutes at 400 until bubbly and light brown.

Number Of Servings:
Number Of Servings:
4

 

 

 

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