Thursday, January 5, 2017
Chicken Florentine Casserole
4 Skinless, boneless chicken breast halves.
3 teaspoons minced garlic.
1/4 cup butter.
1 tablespoon lemon juice.
1(10.75 ounce) can codensed cream of mushroom soup.
1 tablespoom italian seasoning.
1/2 cup half-and-half.
1/2 cup grated Parmesan cheese.
2(13.5 ounce) cans spinach, drained.
4 ounces fresh mushrooms, sliced.
2 cup shredded mozzarella cheese.
2/3 cup bacon bits
1. Preheat oven to 350 degrees F(175 degreesC).Place the chicken breast halves on baking
sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat,
and set aside.
2. Increase the oven temperature to 400 degrees F (200 degrees C).
3.Melt the butter in medium saucapen over medium heat. Stirring constantly, mix in the garlic
lemon juice, cream of mushroom soup, italian seasoning, half-and-half, and parmesan cheese.
4.Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the
mushrooms. Pour half the mixture from the saucepan over the mushrooms.Arrange chicken
breast in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and
top with mozzarella cheese.
5. Bake 20 to 25 minutes in the 400 degrees F(200 degrees C) oven, until bubbly and