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Chicken Florentine Casserole Recipe

   
 

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     Chicken Florentine Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 mins
Ingredients
4 skinless, boneless chicken breast halves
3-4 tablespoons butter
1/4 cup butter
4 cloves 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 bags baby spinach
4 ounces fresh mushrooms, sliced
2 cups shredded mozzarella cheese
2/3 cup bacon bits
Instructions
Sauté the spinach and mushrooms in a little butter (about 3-4 tablespoons) until soft and wilted. Place in bottom of casserole dish. Place the uncooked chicken on top.
Melt 1/4 cup 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. Add the sauce to the on top of the uncooked chicken breasts, and top it off with real crumbled bacon.
Bake for 25 minutes at 350. Remove from oven and top with 1 cup mozzarella and continue baking for 10 minutes at 350.


Originally Submitted 1/3/2011





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