Chicken Florentine Casserole

Boneless, skinless chicken breasts are topped with bacon bits and shredded mozzarella, then baked on a bed of spinach and mushrooms with a garlicky cream sauce.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 647 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon Italian seasoning
• 4 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded mozzarella cheese
• 4 ounces fresh mushrooms, sliced
• 3 teaspoons minced garlic
• 2 (13.5 ounce) cans spinach, drained
• 0.25 cup butter
• 0.5 cup grated Parmesan cheese
• 0.5 cup half-and-half
• 0.66666668653488 cup bacon bits

Recipe Instructions

Step 1

Increase the oven temperature to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Place chicken breast halves on a baking sheet; bake in the preheated oven, until no longer pink and juices run clear, 20 to 30 minutes. Remove from oven and set aside.

Step 4

Melt butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Step 5

Arrange spinach over the bottom of a 9x9 inch baking dish. Cover spinach with mushrooms. Pour half the mixture from the saucepan over mushrooms. Arrange chicken breasts in the dish, and cover with remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.