chicken mushroom florentine

★★★★★ 2
a recipe by
Deb Lund
Rhinelander, WI

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
serves 8-10 ladies or 4 hearty eaters
prep time 20 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For chicken mushroom florentine

  • 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
    cream of chicken soup ( may use low sodium low fat type)
  • 8 oz jar
    chicken gravy (fat free)
  • 1 lb
    diced cooked chicken (or turkey)
  • 8 oz can
    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.
ADVERTISEMENT
ADVERTISEMENT