Chicken Florentine Casserole
Ingredients:
5 skinless, boneless chicken breasts cut into thin strips
1/4 cup butter
3 cloves minced garlic
1 1/2 tsp cup lemon juice
1 can condensed cream of mushroom soup
1 tsp Italian seasoning
3/4 cup half-and-half cream
3/4 cup grated Parmesan cheese
1 box frozen spinach, thawed and drained
1/2 pounds fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella Cheese
4 cups cooked rice
Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken strips on a baking sheet; bake approximately 10 minutes (turning once), until no longer pink and juices run clear. Remove from heat, and set aside.
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.
Combine spinach and rice. Spread the spinach rice mixture over the bottom of a greased 9x13 inch casserole 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 20-25 minutes in a 400 degree oven or until bubbly and light brown.
5 skinless, boneless chicken breasts cut into thin strips
1/4 cup butter
3 cloves minced garlic
1 1/2 tsp cup lemon juice
1 can condensed cream of mushroom soup
1 tsp Italian seasoning
3/4 cup half-and-half cream
3/4 cup grated Parmesan cheese
1 box frozen spinach, thawed and drained
1/2 pounds fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella Cheese
4 cups cooked rice
Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the chicken strips on a baking sheet; bake approximately 10 minutes (turning once), until no longer pink and juices run clear. Remove from heat, and set aside.
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.
Combine spinach and rice. Spread the spinach rice mixture over the bottom of a greased 9x13 inch casserole 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 20-25 minutes in a 400 degree oven or until bubbly and light brown.