Chicken Florentine Casserole
This is a great one dish meal made with the pasta. I'd also recommend this for one of those evenings when the extended family is in town, as it could easily be made ahead. I save my 5 stars for gourmet meals that are beyond compare, and it's not one of those, but it's hearty.
I made several modifications to this recipe based on previous feedback. First, I used raw chicken pieces (about four pieces per breast). Second, I sauteed raw spinach along with the mushrooms in EVOO along with a teaspoon of the garlic. The recipe calls for canned spinach and I cannot possibly think of any green vegetable packed in a can that has ever tasted good and with as easy as it is to wilt fresh spinach, I didn't consider frozen either.
I used cooked pasta as my first layer, followed by the spinach/mushroom saute, and then the raw chicken pieces. I then placed the raw chicken atop the saute and covered the layers with the sauce followed by the Mozz Cheese. FYI, when including the pasta in the dish, you'll need more sauce, so I doubled the recipe, with the exception of the Italian Seasonings.
I then cooked the entire dish at 400 for 50 minutes. PERFECT!!
The chicken was moist and the sauce was perfectly flavored.
2 users found this review helpful
Dec. 4, 2008