Chicken Florentine Casserole
One of the things I love in life are meals that can be made ahead of time and then cooked when the right time arrives. I also love creamed spinach, love it.
Once this meal, I call it a meal because it is your meat and your veggies in one gooey, delicious pan, is cooked it will look like this.
You start out by baking your boneless, skinless chicken breasts for 20-30 minutes at 350 degrees
While the chicken cooks, drain 2 cans of chopped spinach.
Once some of the water has drained out of the spinach, squeeze the rest out by small handfuls and place the spinach in your greased baking dish. I used a 13x9, the original recipe calls for a 9x9 pan.
Once all the spinach is in place, I top it with sliced portabella or white mushrooms.
Next up take some garlic and peel it. I used 6 cloves of garlic.
I chop, but do not mince my garlic.
Once all the garlic is chopped up, it gets sautéed in butter.
You eventually add other ingredients to make the sauce.
Once the sauce is made you pour some over the spinach and mushrooms.
Add the cooked chicken breasts.
Top with the remaining sauce and some mozzarella cheese.
Time to dig in, so good.
Chicken Florentine
4 boneless, skinless chicken breasts
2 cans chopped spinach
4-6 ozs sliced mushrooms, or more if you want
1/4 cup butter
6 cloves minced garlic
1 tblsp lemon juice
1 can (10.75 oz) condensed cream of mushroom soup
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
1/2 cup half & half
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preheat the oven to 350 degrees. Place the chicken on a baking sheet and bake for 20-30 minutes or until no longer pink and the juices run clear. Set aside.
Drain the water out of the spinach then squeeze the rest of the water out with your hands. Place the spinach in the bottom of a 9x11 inch greased dish. Top with the sliced mushrooms.
Raise the oven temperature to 400.
In a medium saucepan melt the butter over medium heat. Add the garlic and cook, stirring for a minute or two. Continue stirring while adding the lemon juice, soup, basil, oregano, half & half and Parmesan cheese. Continue stirring until smooth. Pour half the sauce over the spinach & mushrooms. Top with the chicken breasts, pour the remaining sauce over, covering the chicken entirely and then top with the mozzarella cheese.
Bake for 20-25 minutes of until bubbly and lightly browned.
Once this meal, I call it a meal because it is your meat and your veggies in one gooey, delicious pan, is cooked it will look like this.
You start out by baking your boneless, skinless chicken breasts for 20-30 minutes at 350 degrees
While the chicken cooks, drain 2 cans of chopped spinach.
Once some of the water has drained out of the spinach, squeeze the rest out by small handfuls and place the spinach in your greased baking dish. I used a 13x9, the original recipe calls for a 9x9 pan.
Once all the spinach is in place, I top it with sliced portabella or white mushrooms.
Next up take some garlic and peel it. I used 6 cloves of garlic.
I chop, but do not mince my garlic.
Once all the garlic is chopped up, it gets sautéed in butter.
You eventually add other ingredients to make the sauce.
Once the sauce is made you pour some over the spinach and mushrooms.
Add the cooked chicken breasts.
Top with the remaining sauce and some mozzarella cheese.
Time to dig in, so good.
Chicken Florentine
4 boneless, skinless chicken breasts
2 cans chopped spinach
4-6 ozs sliced mushrooms, or more if you want
1/4 cup butter
6 cloves minced garlic
1 tblsp lemon juice
1 can (10.75 oz) condensed cream of mushroom soup
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
1/2 cup half & half
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preheat the oven to 350 degrees. Place the chicken on a baking sheet and bake for 20-30 minutes or until no longer pink and the juices run clear. Set aside.
Drain the water out of the spinach then squeeze the rest of the water out with your hands. Place the spinach in the bottom of a 9x11 inch greased dish. Top with the sliced mushrooms.
Raise the oven temperature to 400.
In a medium saucepan melt the butter over medium heat. Add the garlic and cook, stirring for a minute or two. Continue stirring while adding the lemon juice, soup, basil, oregano, half & half and Parmesan cheese. Continue stirring until smooth. Pour half the sauce over the spinach & mushrooms. Top with the chicken breasts, pour the remaining sauce over, covering the chicken entirely and then top with the mozzarella cheese.
Bake for 20-25 minutes of until bubbly and lightly browned.
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