Chicken Florentine Casserole

I wanted chicken for dinner one night so I searched the internet for a Chicken Florentine recipe. I found one at All Recipes.com and made a few minor changes to it.




4 boneless, skinless chicken breasts
1/4 cup butter
2 tablespoons minced garlic
1 tablespoon lemon juice
1 can (10.75 oz) cream of mushroom soup
1 1/2 tsp dried Basil
1 1/2 tsp dried Oregano
1/2 cup half & half (I mixed heavy cream w/ 2% milk)
1/2 grated Parmesan cheese
2 cans (13.5 oz ea) spinach, drained and water squeezed out
1 can sliced mushrooms, drained
2 cups shredded mozzarella cheese

Preheat oven to 350. 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.

Raise the oven temperature to 400.

Melt the butter in a medium saucepan, over medium heat. While stirring constantly add the garlic, lemon juice, soup, basil, oregano, half & half and Parmesan cheese.

Evenly spread the spinach over the bottom of a greased 9x9 pan, top with the mushrooms. Pour HALF the sauce over the spinach & mushrooms; place the chicken in the pan and add the remaining sauce, Sprinkle with the mozzarella cheese.

Bake for 20-25 minutes or until bubbly and lightly browned.



What I did not mention above is that we love garlic in this house. Richard refers to it as a 4th food group. He is my sous chef and instead of 2 tablespoons of minced garlic he prepared an entire bulb. It was just a little too much. Otherwise the was very good. We each only ate 1/2 of a chicken breast with the spinach and sauce.

I Used:
1 can of soup
1 can of sliced mushrooms
2 cans of spinach