Chicken Mushroom Florentine

Deb Lund


Had all these ingredients on hand one day and decided to make something different. Delicious, beautiful presentation. I love serving this at a luncheon. It is a chicken noodle casserole with a elegant touch.


★★★★★ 2 votes

8-10 ladies or 4 hearty eaters
20 Min
1 Hr 10 Min


  • 1 c
    macaroni, dry. cook to package directions. do not overcook.
  • 1/2 lb
    bacon, cut into strips and fried almost done. drain on paper towel.
  • 1 can(s)
    cream of chicken soup ( may use low sodium low fat type)
  • 8 oz jar(s)
    chicken gravy (fat free)
  • 1 lb
    diced cooked chicken (or turkey)
  • 8 oz can(s)
    sliced mushrooms, drained.
  • 1/2 pkg
    frozen chopped spinach, defrosted with water removed. wash hands. pick up a handful of spinach and squeeze to remove water. pull apart as you add to bowl makes it easier to mix evenly.
  • 1
    rib of celery sliced thin
  • 1
    small red onion diced
  • 1-2 tsp
    penzey's mural of flavor or mrs dash onion and herb or some salt free onion plus herb mix
  • 1 c
    shredded cheese, 4 cheese mexican or any other cheddar and wite cheese combination
  • ·
    pepper to taste

How to Make Chicken Mushroom Florentine


  1. Preheat oven to 350 degrees. Spray the bottom of a 9x13 pan with pam.
  2. Mix everthing together in a large bowl, except the cheese.
  3. Spread the mix evenly in the pan
  4. Top with cheese and cover lightly with tin foil tented over(don't let it rest on the cheese)
  5. Bake at 350 for 45 minutes. Uncover and bake another 15-30 minutes. The whole thing will be bubbling slightly and the cheese with be melted but not too browned.
  6. Serve with a green salad, warm rolls and a crip white wine.

Printable Recipe Card

About Chicken Mushroom Florentine

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

Show 11 Comments & Reviews

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