Name: Chicken Florentine Casserole
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4; Butter - ¼ cup; Minced garlic - 3 teaspoons; Lemon juice - 1 tablespoon; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Italian seasoning - 1 tablespoon; Half-and-half - ½ cup; Grated Parmesan cheese - ½ cup; Spinach, drained - 2 (13.5 ounce) cans; Fresh mushrooms, sliced - 4 ounces; Bacon bits - ⅔ cup; Shredded mozzarella cheese - 2 cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Florentine Casserole

1. Skinless, boneless chicken breast halves - 4

2. Butter - ¼ cup

3. Minced garlic - 3 teaspoons

4. Lemon juice - 1 tablespoon

5. Condensed cream of mushroom soup - 1 (10.75 ounce) can

6. Italian seasoning - 1 tablespoon

7. Half-and-half - ½ cup

8. Grated Parmesan cheese - ½ cup

9. Spinach, drained - 2 (13.5 ounce) cans

10. Fresh mushrooms, sliced - 4 ounces

11. Bacon bits - ⅔ cup

12. Shredded mozzarella cheese - 2 cups

How to cook deliciously - Chicken Florentine Casserole

1. Stage

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.

2. Stage

Increase the oven temperature to 400 degrees F (200 degrees C).

3. Stage

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.

4. Stage

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.

5. Stage

Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.