As promised, I will now post about the casserole. This is a simple dinner that is VERY filling. And it’s a good use of cream soup in the pantry. I like to use cream of mushroom soup here, but I used cream of chicken soup.
I used my 9 x 9 KitchenAid silicone pan. I love these things. The only thing to worry about is it’s very soft so be careful picking it up as it is floppy and may spill. It’s a breeze to clean though.
Cut the chicken small enough to cook well, but not too tiny. I made mine around 1″ cubes. Some were larger, but it cooks through fine.
When you start the sauce, don’t worry that the cream of chicken soup is chunky. Everything will balance out with the cream and cheese. Like so…
The chicken is very moist and you can eat this plain or over some rice. Enjoy!
Chicken Florentine Casserole
4 skinless, boneless chicken breast halves, cubed
1/4 cup butter
4 cloves minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom or chicken soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained (if using fresh, use enough to get about 24 oz cooked)
4 fresh mushrooms, sliced
1 cup shredded mozzarella cheese
salt/pepper for seasoning
Preheat oven to 350 F.
In some butter or olive oil, saute mushrooms and spinach. When cooked, layer on the bottom of the baking pan. Top with chicken pieces and salt/pepper.
In a saucepan over medium heat, melt butter. Add garlic, lemon juice, soup, italian seasoning, half-and-half, and parmesan cheese. Cook, stirring frequently, until it reaches a gravy texture. Pour over chicken and place pan into the oven for 25 minutes.
Top with mozzarella cheese and place in oven again for about 10 minutes. Cut into a piece of chicken at this point to test doneness.
*next up…sun dried tomato palmiers…*
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