Chicken Florentine

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 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

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.

And if you’re like me, you’ll want to serve it over a bed of pasta.



Filed under kmslat

15 responses to “Chicken Florentine

  1. Hmm… yes, maybe we should also start a running group when we get our supper club going. 😉

  2. Yeah, come to think of it I only run when someone is chasing me or I hear the ice cream man. So, probably not my best idea!

  3. This looks fabulous. And I think the running thing is a grand idea! Maybe that’s because I’ve convinced some friends to do a 5k with me the weekend after next, and misery loves company…doh.

  4. William
    Another even richer version from a favorite web site. Because, I can’t leave well enough alone. I am going to try to do some exercise after New Year’s. Maybe.

  5. rhooby

    i’m sick of myself, too. the carb consumption is off the wall. i started working out again. i hate working out. hate it. you need to start a blog featuring only fresh vegetables. stop showing those photos that make me salivate like a dog.

    • no joke. i think i’m going to have to start adding in real food…healthy food unless i want to turn into a food junkie. it’s already starting to veer dangerously in that direction. crap rhoob, i’m gonna have to exercise too.

  6. mairzeebp

    Oh no, it’s 11:30pm and I am tempted now to go downstairs and make myself a big bowl of pasta! Sleep or hearty deliciousness? What is a girl to do??

  7. Pingback: Chicken Florentine | Grocery Tips

  8. gitanorumano

    The other alternative to the gym is the local college.
    I have found it to be great incentive to get it together.

  9. William
    I was thinking about this, this morning it being Wednesday and, all. Fried pork chops, with a big helping of Mashed potatoes and, some applesauce on the side.

  10. Pingback: Chicken Florentine | Grocery Tips

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