Chicken Florentine Casserole
Description
This chicken Florentine casserole recipe includes boneless chicken breasts, bacon bits, shredded mozzarella, spinach, mushrooms and a garlic cream sauce.
Ingredients
•
4 skinless, boneless chicken breast halves
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1/4 cup butter
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1/2 cup half-and-half
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1/2 cup grated Parmesan cheese
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3 teaspoons minced garlic
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1 tablespoon lemon juice
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1 tablespoon Italian seasoning
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2 (13 1/2 ounce) cans spinach, drained
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4 ounces fresh mushrooms, sliced
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2/3 cup bacon bits
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2 cups shredded mozzarella cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Place chicken breasts on a baking sheet. Bake in the preheated oven until no longer pink and juices run clear, 20 to 30 minutes. Set aside.
3
Increase the oven temperature to 400 degrees F (200 degrees C).
4
Melt butter in a medium saucepan over medium heat. Stir in cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasoning, stirring constantly.
5
Arrange spinach in bottom of a 9x9-inch baking dish; cover with mushrooms. Pour 1/2 soup mixture over mushrooms; arrange chicken breasts on top. Cover with remaining soup mixture. Sprinkle with bacon bits; top with mozzarella cheese.
6
Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.