Description
Discover how to make a delicious Chicken Florentine Casserole with this easy recipe. Creamy, cheesy, and packed with flavor, perfect for a hearty family meal.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1/4 cup butter (60 ml)
- 1 (10.75 oz (305 g)) can condensed cream of mushroom soup
- 1/2 cup half-and-half (120 ml)
- 1/2 cup grated Parmesan cheese (60 g)
- 3 tsp (15 ml) minced garlic
- 1 tbsp lemon juice (15 ml)
- 1 tbsp (15 ml) Italian seasoning
- 2 (13.5 oz (383 g)) cans spinach, drained
- 4 oz fresh mushrooms, sliced (115 g)
- 2/3 cup beef bits (160 ml)
- 2 cups shredded mozzarella cheese (200 g)
Instructions
- Set your oven to a temperature of 350 degrees F (175 degrees C) to warm it up.
- Arrange the chicken breasts on a baking tray and cook them in the oven until they are no longer pink and the juices are clear, taking about 20 to 30 minutes. Once done, put them aside.
- Raise the oven’s heat to 400 degrees F (200 degrees C).
- In a medium-sized pot, melt the butter over medium heat. Add the cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasoning, stirring continuously.
- Spread the spinach over the base of a 9×9-inch baking dish and layer the mushrooms on top. Pour half of the soup mixture over the mushrooms, then place the chicken breasts on top. Cover with the rest of the soup mixture. Sprinkle beef bits over the top and add a layer of mozzarella cheese.
- Place the dish in the preheated oven and bake until the contents are bubbling and have a light brown color, for about 20 to 25 minutes.
Notes
- For a lighter option, swap half-and-half with low-fat milk or Greek yogurt.
- Try using different mushrooms like shiitake or cremini for extra flavor.
- Add breadcrumbs or crushed nuts on top for a crispy texture before baking.
