CHICKEN FLORENTINE CASSEROLE

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Chicken Florentine Casserole image

I did a search for a recipe containing chicken breast, mushrooms and fresh baby leaf spinach and I found this delicious and simple recipe on AllRecipes.com. It is very easy to put together and I found it to be quite tasty. I hope you will enjoy it!

Provided by Bev I Am

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup butter
1 tablespoon minced garlic
1 tablespoon lemon juice, fresh squeezed
1 (10 3/4 ounce) can condensed mushroom soup
1 tablespoon italian seasoning
1/2 cup half-and-half
1/2 cup grated parmesan cheese (I like fresh grated)
2 (13 1/2 ounce) cans spinach, drained (I used fresh baby leaf steamed)
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits (or about 4 slices real bacon cooked and crumbled)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
  • Remove from oven and set aside.
  • Increase oven temperature to 400°F.
  • Melt butter in 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 spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
  • Cover the spinach with mushrooms.
  • Pour half the sauce mixture over the mushrooms.
  • Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
  • Sprinkle with bacon bits, then top with mozzarella cheese.
  • Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
  • Serves 4.

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