Chicken Florentine Casserole
- 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
- Produce
- Garlic (3 teaspoons)
- Mushrooms, fresh (4 ounces)
- Spinach (2 (13.5 ounce) cans)
- Meat
- Bacon bits (2/3 cup)
- Chicken breast, skinless boneless halves (4)
- Canned Goods
- Condensed cream of mushroom soup (1 (10.75 ounce) can)
- Cooking & Baking
- Italian seasoning (1 tablespoon)
- Drinks
- Lemon juice (1 tablespoon)
- Dairy
- Butter (1/4 cup)
- Half-and-half (1/2 cup)
- Mozzarella cheese (2 cups)
- Parmesan cheese, grated (1/2 cup)
Preparation
Read recipe preparation on allrecipes.com
Social Stats
84.6Rating
1-100
1-100
22Tweets
1,029Facebook
Likes
Likes
2,461StumbleUpon
Views
Views
1,983PinterestPins
Recipe Stats
Published November 9, 2005 (7 years ago).
84 people saved this recipe.
