Chicken Mushroom florentine

Deb Lund


Had all these ingredients on hand one day and decidd 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.
rib of celery sliced thin
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


  • 1Preheat oven to 350 degrees. Spray the bottom of a 9x13 pan with pam.
  • 2Mix everthing together in a large bowl, except the cheese.
  • 3Spread the mix evenly in the pan
  • 4Top with cheese and cover lightly with tin foil tented over(don't let it rest on the cheese)
  • 5Bake 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.
  • 6Serve 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