Lightened Chicken Florentine Casserole

Leigh Anne Farrell

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.

Modified from: Chicken Florentine Casserole

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50 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Lightly brown chicken breast on the stove. Remove from heat, and set aside.
  2. Heat the oven temperature to 400 degrees F (200 degrees C).
  3. Mix the garlic, lemon juice, cream of mushroom soup, Italian seasoning, skim milk in a sauce pan over low heat, stirring constantly, add the Parmesan cheese.
  4. 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.
  5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.


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