As I sit down to write, one word forms in my head to describe this meal… divine! It is something special, really. This Chicken Florentine recipe is the type of dish to serve when you have time to lounge and enjoy your company. You will love your life while you eat it!!
I discovered the recipe for Chicken Florentine Casserole last month when I offered to bring a meal to our friends who had a baby. I think this is the third post I’ve written about a bring-a-meal situation.. and each time, it has been for a new baby! As you may know, I get so bored of casserole options. Let me say this in a more positive way: it is a fun challenge to think of a new and exciting meal to bring to a family! I know that I have exhausted the same choices over and over in the past, and I dread giving someone a meal that they have already received. So I stumbled upon this recipe!
PURE heaven! One of its finest attributes is not the preparation time though, unfortunately. I don’t care that the recipe says 25 minutes of prep time. I have found those predictions to be for the super cooks!
I made some adjustments. I am an avid reader of the comment section on all online recipes, and as a result, came up with the following tweaked recipe:
Chicken Florentine Casserole
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
Some dry white wine
Assorted Italian spices
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 bag of spinach
4 ounces fresh mushrooms, sliced
6 slices of bacon
2 cups shredded mozzarella cheese
- Preheat the oven to 400 degrees F. Cook the bacon in a pan over the stove, then remove the bacon from the pan. Chop up the chicken breasts and cook them in the bacon drips.
- Add soup, half and half, garlic, Italian spices, mozzarella (half of the amount), dry white wine, and lemon juice. Cook until the mixture becomes creamy.
- Meanwhile, sauté mushrooms and spinach in olive oil.
- Dump the mushrooms and spinach into a 9×9 inch baking dish. Pour the soup and chicken mix over the sautéed vegetables, then add the bacon on top.
- Bake for 25 minutes (covered), then top with the remaining mozzarella. Bake 10 minutes longer (uncovered).
- In the meantime, make the pasta.
- Pour the chicken sauce over the pasta to serve.