Chicken Florentine Casserole

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4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

2 (13.5 ounce) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese


1. Preheat oven to 350F. Place the chicken breast halves on a greased 9×9 inch baking dish and bake 10 to 15 minutes, until only slightly pink the middle. Remove from heat, drain, and set aside.

2. 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.

3. Arrange the spinach over the bottom of the 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.

4. Bake 20 to 25 minutes in the 350F oven, until bubbly and lightly browned.

Yield: 4 servings

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