april 19

105. Chicken Florentine Casserole

This was easy to make and the adults liked it. Elise was not having any part of it. She did not even like the bacon. I mean who will not eat bacon?


*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

Preheat oven to 350
Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the 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.
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.
Bake 20 to 25 minutes in the 400 oven, until bubbly and lightly browned.