Clearly I’m a healthy girl. I made yet another pasta dish for dinner the other night. And the best part is that this recipe didn’t even call for pasta, I just felt inclined to serve the dish that way.
See, that’s me…the poster child of good health. And a growing waistline.
(I’m thinking it’s time to actually start working out. That is, if I’m going to continue to eat creamy sauces, fried desserts, and pasta. Hmm, there’s a novel idea.)
So enough self-loathing for the moment. How about another recipe!
I found this recipe for Chicken Florentine over on allrecipes.com. If you haven’t checked it out, do. It’s pretty user friendly. Or you can just keep coming here and I’ll do the legwork for you.
Chicken Florentine (casserole)
4 skinless, boneless chicken breast halves
1/4 cup butter (I used less just so I wouldn’t feel like a total pig)
3 teaspoons minced garlic (again, your call depending on your love/or hate of garlic)
1 tablespoon lemon juice
1 can condensed cream of mushroom soup (low sodium)
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 pkg frozen spinach, thawed
fresh mushrooms (your call here)
bacon bits (yes, I used pre-packaged bacon bits. don’t judge.)
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). 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. (Or…you could saute your chicken in some olive oil over medium heat until cooked through.)
Increase the oven temperature to 400 degrees F.
Melt butter in a saucepan over medium heat.
Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasonings, half-and-half, and parmesan.
Then spread the spinach over the bottom of a 9×9 inch baking dish. (Make sure you’ve squeezed out all the water beforehand.)
Add the mushrooms on top of the spinach.
Pour half the cheese mixture over the mushrooms.
Top with the chicken and then pour remaining sauce mixture on top.
Sprinkle with bacon bits and top it all off with mozzarella.
Bake at 400 degrees for 20 to 25 minutes until the cheese is lightly browned.