Creamy Chicken Florentine Pasta
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Ingredients for - Creamy Chicken Florentine Pasta

1. Uncooked elbow macaroni - 2 cups
2. Shredded cooked chicken - 3 cups
3. Shredded Swiss cheese - 1 cup
4. Shredded mozzarella cheese - 1 cup
5. Mayonnaise - ½ cup
6. Minced fresh basil - ¼ cup
7. Onion, diced - 1 small
8. Baby spinach - 16 ounces
9. Condensed cream of mushroom soup - 1 (10.5 ounce) can
10. Garlic powder - 1 teaspoon
11. Dried thyme - ½ teaspoon
12. Ground black pepper - ½ teaspoon
13. Seasoned bread crumbs - ½ cup
14. Butter, melted - 2 tablespoons

How to cook deliciously - Creamy Chicken Florentine Pasta

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

3. Stage

While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.

4. Stage

Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.

5. Stage

Toss bread crumbs with melted butter; sprinkle over the casserole.

6. Stage

Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.