Reviewed: Nov. 19, 2009

very good. thank you!

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Jess

Cooking Level: Intermediate

Home Town: Newnan, Georgia, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 19, 2009

This was very delicious. My family really enjoyed it. The only thing I changed with the recipe was seasoning the chicken with Poultry seasoning, lemon pepper, and cajun seasoning.

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ap6817

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Reviewed: Nov. 18, 2009

Husband liked it, but I didn't care for it. Seemed like too much spinach in the bottom.

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rollingmayo

Cooking Level: Intermediate

Home Town: Valley, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Nov. 18, 2009

This was very good! I changed a couple of things. I added half of a large sauted onion to the sauce. I sauted the spinach and mushrooms before adding them to the dish. I also did not pre cook the chicken. I layered the spinach and mushrooms one the bottom of the dish, then the raw chicken on top, and covered with the sause and real bacon bits. I cooked it all at 350 for 30 minutes. Added the mozzarella and then put back in the oven for 10 more minutes. To finish it off, I placed it all under the broiler for 3-5 minutes just to make the cheese a little brown and crispy. It was awesome and I will totally be making this again!

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Terez

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Reviewed: Nov. 18, 2009

This was absolutely delicious! My 6-yr-old son even loved it. I cooked bacon on the stove (4 or 5 slices), set the bacon aside, and then cooked the chicken and garlic in the bacon grease. I then sauteed the fresh spinach (one bag) and fresh mushrooms (sliced portabello) in the chicken and bacon fat. It tasted like something from a fancy restaurant. I served over angel hair pasta with french bread and salad. I can't wait to make it again. Thanks for such a wonderful recipe!

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AlexisSweet

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Reviewed: Nov. 16, 2009

I made a few changes here and there based on other users' reviews. Next time I make this dish I will use less spinach and I think I'll mix everything together instead of layering. But that's just me. Overall a very tasty dish. Would also be good as a dip, I think!

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mrshens

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Reviewed: Nov. 13, 2009

This is my review, that I have ever made on a recipe, but I just wanted to share a little of what I did. It was an after thought but I still did it. Which was to add a fresh sliced tomato to the top of the Casserole, then sprinkled a little more shredded Colby cheese on top of the tomato. It added color and flavor. I also used cream of chicken and I layered Half spinach and half broccoli to the bottom layer. I was really good. The chicken I pounded to about 1/2 inch thickness. It was so tender. Great recipe!! It is a keeper!! Thanks

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Karen789

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Reviewed: Nov. 11, 2009

This was yummy. It almost overflowed the dish was so full!

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CheeryWazel

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Reviewed: Nov. 11, 2009

My family really liked this! Followed reciped just as posted but I didn't have any mozzarella on hand, so I subbed Monterey Jack. My husband wouldn't let me freeze the leftovers (I doubled the recipe.) because he wanted to take some for lunch the next day and eat the rest for the following night's dinner! Thank you so much for sharing!

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Anna Marie

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Reviewed: Nov. 10, 2009

I thought this was a good, solid recipe. I didn't make any alterations to the orignial b/c I think you get to far from the original recipe.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Thanks for a great base recipe! I pre-cooked the chicken breasts as recommended. Then I drained the spinach and sauteed in olive oil with garlic and red pepper flakes (no mushrooms, hubby's not a fan). For the sauce I used milk instead of half and half, and I increased the milk to a full cup. I used juice of half a lemon instead of 1 Tbl. I also melted 1/2 cup mozz cheese right into the sauce. Everything else for the sauce I went by the recipe. I used leftover rice pilaf (about a cup and a half) as the bottom layer in a 9 x 12 pan, topped with the spinach, then half the sauce, then the cut up chicken breasts, and the rest of the sauce. Baked for 20 minutes at 400, topped with bacon and 1 1/2 c mozz, baked for 20 min more. Delish. Next time I'd nix the bacon, it didn't add much flavor and I didn't love the crunchy texture. Great recipe!

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DonnaMC

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Reviewed: Nov. 7, 2009

My family didn't love this one. The flavors were fine, but there seemed to be a LOT of spinach in comparison to everything else, it sort of overpowered the dish. The sauce was also a little blah, not gross, but just lacking in some oomph. Might make it again, but with modifications listed by other reviewers. Good enough, but not great.

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ginad

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Reviewed: Nov. 6, 2009

This is so yummy I used the advice of ally99 and this turned out super yummy. I did use a whole chicken cut and skinned to make it a little more cost effective. Next time I think I'll double the spinach. I also used whole milk instead of 1/2 and 1/2.

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funmamma

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Reviewed: Nov. 5, 2009

Changes I made: In large skillet fried 4-5 strips of bacon & removed; then added a little olive oil and sauteed chicken (cut up in bite size) with some garlic, a dash of italian seasoning and some white wine, once brown remove from pan; then add a little more oil sautee 1 bag fresh spinach leaves and sliced mushrooms (i used portabello) with some garlic and white wine till liquid is gone n remove/set aside. Complete the sauce as directed (i used milk instead of half n half cause it is what I had). Layer into dish as directed. I went ahead and added some steamed broccoli and artichoke hearts to the spinach and mushroom because i needed to use them. I baked covered 350* for 20 min. Then uncovered for 10 min. It is fantastic! I think I might even add some onion to the spinach/mushroom combo next time. I also put it over some cooked rotini.

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isch16

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Reviewed: Nov. 4, 2009

Loved it =] creamy and just right.

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Zoey

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Reviewed: Nov. 1, 2009

Made this to freeze and bake for those evenings when dinner has to be easy. Very rich. Very good.

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kristin amber

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Reviewed: Nov. 1, 2009

Super! Made an extra batch of sauce to put over angel hair pasta. Youm

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BALAYAJUM

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Reviewed: Oct. 29, 2009

Good way to get spinach into your diet. Much better tasting after refrigerated 24 hours and eaten 2nd time around. Used jar mushrooms, and frozen spinach (canned spinach sounded to sick) Cut chicken up into bite size pieces. Beware lactose intolerant people this is very creamy and rich...but good.

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Bethcooks4Jeff

Cooking Level: Expert

Living In: Rehoboth Beach, Delaware, USA

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Reviewed: Oct. 28, 2009

This was really good! Cooked up some real bacon since I didn't have bacon bits. I only used one can of spinach and found that to be enough. I didn't pre-bake the chicken, but I did pound and cut each breast in half (to resemble tenderloins) and followed the rest of the recipe exactly and it came out cooked perfectly. Served with bow-tie pasta like another review suggested. So yummy! Definitely will make again.

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Robin

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

This recipe was okay. Better the next day. I used fresh spinach and it was watery the first day. The second day for leftovers was better.

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florida linda

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Chicken Florentine Casserole

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