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Chicken Florentine Casserole
SUBMITTED BY:
BRYAN0320
PHOTO BY:
Allrecipes
"Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella."
RECIPE RATING:
Read Reviews
(458)
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PREP TIME
25 Min
COOK TIME
25 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
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REVIEWS
Reviewed on Jan. 17, 2006 by
VICSGARDEN
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VICSGARDEN
Jan. 17, 2006
This was good but I thought it could be much better (and faster) if you skipped the first step. Baking the chicken on a baking sheet makes it dry and bland. I made it again last night and it was so much better (5 star). I sautéed the spinach and mushrooms in a little butter and placed in bottom of dish then placed the uncooked chicken on top, added the sauce and topped it off with real crumbled bacon and baked for 25 minutes at 350. Removed from oven and topped with 1 cup mozzarella and continued baking for 10 minutes at 350 (not 400). It was so moist and flavorful!
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44 users found this review helpful
This was good but I thought it could be much better (and faster) if you skipped the first...
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Reviewed on Aug. 17, 2006 by
FOXFIRE2
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FOXFIRE2
Aug. 17, 2006
THIS IS DELICIOUS!!! I did modify. As others suggested I sauted (I used a bag and a half) of baby spinach leaves with (I used sliced portabella) mushrooms. I added a splash of white cooking wine and a teaspoon of garlic to the baby spinach/mushroom mix. I sauted as long as I could without burning to get rid of as much moisture as possible then put mixture over bottom of baking dish. Meanwhile, I boiled my chicken then cut into cubes. I then mixed and simmered my white sauce in the pan I sauted the spinach/mushroom ingredients, to take up the flavor. I stirred the cubed chicken in with the white sauce. I then poured the entire chicken/white sauce mixture over the layer of spinach and mushrooms. I crushed up cooked real bacon I had on hand and sprinkled over top then finished with the mozza cheese. It baked beautifully! YUMMY!
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21 users found this review helpful
THIS IS DELICIOUS!!! I did modify. As others suggested I sauted (I used a bag and a half) of...
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Reviewed on Sep. 12, 2007 by
TchrJrHi
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TchrJrHi
Sep. 12, 2007
Made a few changes with what I had on hand...I used milk instead of the half and half. I made my own bacon bits and sauteed the chicken in the bacon grease, just a few minutes on each side. Then, put that off to the side and added the mushrooms and the garlic to the pan with just a little butter and olive oil. I deglazed the pan with a splash of white wine and added the soup milk mixture. I forgot all about the lemon juice and reduced the seasonings to 1/2 because of the comments from other reviewers. Baked this for 20 minutes and then added the cheese for another 10 minutes at 350. Served it with Roasted Garlic Wild Rice and it was delicious. Definately a keeper. Thanks for the recipe.
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14 users found this review helpful
Made a few changes with what I had on hand...I used milk instead of the half and half. I made...
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Reviewed on Nov. 9, 2005 by FITZYBAKER
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FITZYBAKER
Nov. 9, 2005
Just made this for dinner tonight and my husband and I loved it. I cut the chicken into bite size pieces and sauteed them in a little olive oil and minced garlic until cooked thru. Removed the chicken and wilted some fresh spinach in the chicken juice that was left in the pan. Removed and squeezed dry. I did not use butter or lemon juice. Just mixed together mushroom soup, fat free half and half, parmesan and 1 tsp of Italian seasoning. Stirred chicken and spinach into the soup mixture, poured into a pie plate and just sprinkled a little additional parmesan cheese on top. Served over angel hair spaghetti. The sauce is wonderful! To cut way down on the fat in this recipe, I omitted the butter, bacon bits and mozzarella cheese and used fat free half and half and it still tasted delicious.
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12 users found this review helpful
Just made this for dinner tonight and my husband and I loved it. I cut the chicken into bite...
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Reviewed on Mar. 16, 2008 by ericsgirl51987
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ericsgirl51987
Mar. 16, 2008
This is a 5-star recipes using the techniques described by a previous reviewer. "Skip the first step. Then sauté the spinach and mushrooms in a little butter and place in bottom of dish. Then place the uncooked chicken on top, add the sauce and top it off with real crumbled bacon and bake for 25 minutes at 350. Remove from oven and top with 1 cup mozzarella and continue baking for 10 minutes at 350."
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10 users found this review helpful
This is a 5-star recipes using the techniques described by a previous reviewer. "Skip the...
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Reviewed on Jun. 13, 2007 by
Lonna Brown
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Lonna Brown
Jun. 13, 2007
Oh my goodness this recipe is GREAT! The different flavors meshed wonderfully together. I saved myself a lot of time and stress changing just a few things. Those changes were: 1.) cut up chicken into chunks 2.) cooked chicken and minced garlic together in a pan with a few tablespoons of olive oil 3.) After chicken was cooked, I added the soup, milk instead half-and-half, 6 oz. shredded mozzarella, and lemon juice. 4.) Stired it all up on medium heat til creamy and then poured the entire mix on top of the spinach (I used frozen; turned out just fine) and mushroom layer as stated in the recipe. I then crumbled real bacon on the top and baked for 25 minutes. We ate it on top of bowtie pasta. This is DEFINITELY a keeper!!! So easy to make and so delicious! Thanks =)
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9 users found this review helpful
Oh my goodness this recipe is GREAT! The different flavors meshed wonderfully together. I...
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Reviewed on Mar. 14, 2006 by DIANNE63
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DIANNE63
Mar. 14, 2006
Excellent! My chicken-loathing boyfried even after the leftovers the next night! Taking some of the other reviews into account, I browned the chicken on top the stove and used two bags of pre-washed fresh spinach. I also opted for milk rather than cream. The resulting casserole was a bit 'saucier' than I expected but I cooked it in the oven for about an hour because the pieces of chicken were so huge! However, the chicken was so tender you could cut it with a fork. I never know whether or not to cover a casserole unless the directions specify that, so I put a cover on this one. Maybe that was why it had more liquid. But don't let my results sway you! This is an excellent dish!!! The only thing I 'might' add would be a small amount (1/4 cup) of chopped onion to give more flavor to the spinach.
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8 users found this review helpful
Excellent! My chicken-loathing boyfried even after the leftovers the next night! Taking some...
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Reviewed on Sep. 20, 2005 by
HEBH
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HEBH
Sep. 20, 2005
MY HUSBAND LICKED THE BOWL! This will be one he asks for again and again! I incorporated many of the recommended changes per previous reviews. I fried 4 pieces of bacon until crisp (set aside and crumbled), then browned 1 pound chicken tenders in the bacon fat, then I removed the chicken and wilted fresh baby spinach with the mushrooms in the same pan. I used skim milk and the regular cream of mushroom soup (though I did notice that campbell's now has a cream of mushroom with roasted garlic option). I only used 2 teaspoons italian seasoning and added fresh ground black pepper. Finally, I only used 1 cup of shredded mozzarella. This recipe was also good with vegetarian bacon (Morning Star Farms) and next time I will try the Healthy Request Cream of Mushroom because it has less Sodium and I find the recipe a bit salty. Bon appetite!
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8 users found this review helpful
MY HUSBAND LICKED THE BOWL! This will be one he asks for again and again! I incorporated many...
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Reviewed on Jan. 31, 2008 by
Kathy
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Kathy
Jan. 31, 2008
Pretty good overall. I saute the chicken rather than bake, as baking can tend to dry out the chicken. Also, I use about 1/2 a bag of fresh (washed and dried) spinach spread out evenly on the bottom of the pan. I also add a splash of white wine. This has a "sophisticated" taste that is good enough for company.
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7 users found this review helpful