Chicken Florentine Casserole

Posted: April 29

Time: 50 minutes

Yield: 4 servings

recipe image

Leafy hearty spinach paired with a delicious cream sauce forms the savory heart of this dish! Chicken Florentine Casserole is a rich weeknight dinner that will make you feel wealthy; it packs in tender mushrooms, tender chicken, and crunchy bacon beneath a melty layer of cheese. Chicken Florentine Casserole is a full meal in one dish that you will crave again and again!


• 4 chicken breast, skinless, boneless and halved • 1/4 cup butter • 3 teaspoons garlic, minced • 1 tablespoon lemon juice • 1 (10.75) can condensed cream of mushroom soup • 1 tablespoon Italian seasoning • 1/2 cup half-and-half • 1/2 cup parmesan cheese, grated • 2 (13.5 ounce) cans spinach, drained • 4 ounces fresh mushrooms, sliced • 2/3 cup bacon bits • 2 cups mozzarella cheese, shredded


Step 1

Preheat the oven to 350 degrees F.

Step 2

Arrange the chicken breast halves on a rimmed baking sheet.

Step 3

Bake until the chicken is fully cooked and the juices run clear, registering 165 degrees F when tested with a meat thermometer, about 20-30 minutes.

Step 4

Remove the chicken from the oven and set it aside for later.

Step 5

Increase the oven temperature to 400 degrees F.

Step 6

In a medium saucepan over medium heat, melt the butter.

Step 7

Add the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and parmesan cheese while whisking.

Step 8

Cover the bottom of a 9x9-inch casserole dish with the spinach.

Step 9

Top the spinach with the mushrooms.

Step 10

Pour half of the cream mixture from the saucepan over the spinach and mushrooms.

Step 11

Arrange the chicken on the top and cover it with the remaining sauce.

Step 12

Sprinkle the bacon bits and the mozzarella over top.

Step 13

Bake until the cheese is bubbly and golden brown, about 20-25 minutes.

Step 14

Serve warm!

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