Chicken Florentine Casserole

John Williams


I think this is a good dish, can't go wrong with chicken. Hope you enjoy it.


★★★★★ 1 vote

25 Min
25 Min


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chicken breasts, boneless and skinless
1/4 c
3 tsp
minced garlic
1/2 Tbsp
lemon juice
10.75 ounce can condensed cream of mushroom soup
1/2 Tbsp
italian seasoning
1/2 c
half and half
1/2 c
grated parmesan cheese
2 pound bag of frozen spinach, drained
4 oz
fresh mushrooms, sliced
2/3 c
bacon, crumbled
2 c
shredded mozzarella cheese

How to Make Chicken Florentine Casserole


  • 1Cook bacon in a heavy pan, remove bacon and save.
    Saute the chicken in bacon fat
  • 2Preheat the oven temperature to 400 degrees F
  • 3Melt the butter in a medium saucepan over medium heat, stirring constantly, mix in garlic, lemon juice,cream of mushroom soup, Italian seasoning, half and half and Parmesan cheese.
  • 4Arrange spinach over the bottom of a 9x9 inch baking dish. Cover spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms.
  • 5Arrange chicken breasts in the dish and pour remaining sauce over chicken, add mozzarella cheese and bacon on top of chicken.
  • 6Bake 20 to 25 minutes in the 400 degree oven, until bubbly and lightly browned.

Printable Recipe Card

About Chicken Florentine Casserole

Course/Dish: Chicken, Casseroles
Regional Style: Italian
Hashtag: #Casserole

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