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Recipe Chicken Florentine Casserole (Main Dish)
Home Cooking Recipes
Required Ingredients:
- 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
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken breast halves on a baking sheet, and bake 20 to 30 minutes, until no longer pink and juices run clear.
- Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- 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.
- Arrange the spinach over the bottom of a 9x9 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.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
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