Wednesday, November 11, 2015

Yummy Recipe Wednesday! (Chicken Florentine Casserole)

Hello friendly food lovers and welcome to another Yummy Recipe Wednesday! Today I bring you an absolutely fantastic dish that is probably one of my favorite things to make with chicken breasts. On second thought, it’s probably a close race between this dish and the Slow Cooker Chicken Stroganoff that I posted the recipe for back in January of 2014. Anyway, the Chicken Florentine I have for you today is an amazing mixture of chicken, spinach, mushrooms, and bacon with a rich garlicky cream sauce. The whole dish is just packed with flavor and easily as good as some of the Chicken Florentine that I’ve had at restaurants. I highly recommend that you give this dish a try, especially if you’re entertaining guests. They will definitely be impressed and everyone is going to want the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chicken Florentine Casserole

  • 1/4 cup + 3 Tbsp Butter, divided
  • 4 tsp Minced Garlic, divided
  • 4 oz Fresh Mushrooms, sliced
  • 1 bag Fresh Baby Spinach
  • 1 Tbsp Lemon Juice
  • 1 (10.75 oz) can Condensed Cream of Mushroom Soup
  • 1 Tbsp Italian Seasoning
  • 1/2 cup Half-and-Half
  • 1/2 cup Grated Parmesan Cheese
  • 4 Boneless, Skinless Chicken Breast Halves
  • 2/3 cup Real Bacon Bits
  • 2 cups shredded mozzarella cheese

1. Preheat the oven to 350°F (175°C).
2. Melt 2 Tbsp of butter in a skillet over medium heat then add 1 tsp of the minced garlic and the mushrooms; cook until the mushrooms are just about finished then add 1 Tbsp of butter and the baby spinach to the pan and sauté until the spinach is wilted.
3. Melt the remaining 1/4 cup butter in a medium saucepan over medium heat; stirring constantly, mix in the remaining 3 tsp garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Arrange the spinach and mushrooms over the bottom of a 9x13 inch baking dish; place the uncooked chicken breast on top of the spinach and mushrooms, pour the sauce mixture over everything, and sprinkle with the real bacon bits.
5. Bake for 25 minutes in the 350°F oven; sprinkle the mozzarella cheese all over the chicken and continue cooking for another 10 minutes.

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