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Creamy Chicken Florentine Casserole

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PREP TIME
10 min
COOKING TIME
40 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Creamy Chicken Florentine Casserole
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup butter
  • 3 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 tablespoon Italian seasoning
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 2 (13.5 ounce) cans spinach, drained
  • 4 ounces fresh mushrooms, sliced
  • 2/3 cup bacon bits
  • 2 cups shredded mozzarella cheese
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C). Position chicken breast halves on a baking sheet; bake in the preheated oven, until they are no longer pink and the juices run clear, taking 20 to 30 minutes.
2
Remove the chicken from the oven and set it aside temporarily.
3
Increase the oven's heat to its highest setting, which is 400 degrees F (200 degrees C).
4
In a medium-sized saucepan, melt butter over medium heat. Stir the mixture constantly as you combine it with minced garlic, freshly squeezed lemon juice, a can of cream of mushroom soup, dried Italian seasoning, half-and-half, and grated Parmesan cheese.
5
Place a layer of spinach at the bottom of a 9x9 inch baking dish. Cover this with sliced mushrooms. Pour half of the saucepan mixture over the mushrooms. Arrange the chicken breasts on top, and cover them with the remaining sauce mixture. Sprinkle some crispy bacon bits over the chicken, followed by a layer of shredded mozzarella cheese.
6
Bake in the preheated oven until it's bubbly and lightly browned, taking 20 to 25 minutes.