Chicken Florentine Casserole
  • 8-10 boneless skinless chicken breasts
  • 1/4 cup butter
  • 3 tsp minced garlic
  • 1 TBSP lemon juice
  • 1 can cream of mushroom soup
  • 1 TBSP Italian seasoning
  • 1/2 cup half and half
  • 1/2 cup grated parmesan
  • 2 bags fresh spinach (cut small hole in bag and toss in microwave for two minutes)
  • 8 oz. fresh sliced mushrooms
  • 2/3 cup real bacon bits
  • 2 cup shredded mozzarella cheese (though I always use more!)
  1. Preheat oven to 400°. Season chicken (I use garlic salt and pepper) and sauté in olive oil until no longer pink. Melt butter in saucepan, stirring constantly. Mix in garlic, lemon juice, soup, Italian seasoning, half and half and parmesan cheese. Arrange spinach over bottom of a baking dish. Cover spinach with mushrooms, arrange. Pour half the sauce, place chicken on top, and pour the rest of the sauce over all. Top with bacon and mozzarella. Bake 20-25 minutes until bubbly and lightly browned
A friend of mine made this for my family when I had baby #3. I recently made it for a friend and her family since they've all been under the weather -- I find it is a great standby dish but still different enough from a typical casserole that people don't turn their nose up at it!