Mushroom Chicken Florentine Recipe

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Mushroom Chicken Florentine

janet kaskie


This recipe came about as I was rummaging thru pantry and fridge and wondering what 'sounded good' that I could make , throw in the oven, and walk away. Hubby wanted Italian but I was tired of tomato sauce and I had chicken in the fridge I wanted to use. Toss in a few family favorites and BINGO! Done ! This resulted in a new favorite !

☆☆☆☆☆ 0 votes
15 Min
45 Min


3 large
boneless skinless chicken breast , cut in half
4 Tbsp
italian salad dressing
1/2 c
italian seasoned breadcrumbs
1/4 c
parmigiano-reggiano, grated
3 Tbsp
olive oil for browning chicken
1 pkg
17.6 oz, gnocchi (italian potato 'dumpling' found in the pasta isle )
1 jar(s)
16 oz, mushroom alfredo sauce
1 1/2 pkg
fresh mushrooms,quartered
1 small
pinch,ground nutmeg, (its very strong ' a little goes along way )
1/3 c
dry sherry (optional) or milk
1 tsp
dried onion flakes
1 lb
frozen chopped spinache,thawed and squeezed dry
salt and pepper to taste
parmigiano-reggiano, grated, to top


1Coat chicken in Italian dressing.
2Toss coated chicken in a mixture of bread crumbs and Parmigianino-Reggiano cheese.
3Coat skillet with olive oil, heat to med high, cook smooth side of chicken until just golden.
4Combine all other ingredients, except additional Parmigianino-Reggiano cheese.
5Place combined ingredents in prepared casserole,
Top with chicken (browned side up)
Top with remaining cheese.
6Bake in a 375 oven 30-45 minuets or until chicken is cooked through..
7Serve with garlic bread and salad... enjoy !

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy