Monday, February 6, 2012

Cheesy Chicken Florentine Casserole

There really isn't much to say about this recipe except that it is ridiculously good and the perfect make-ahead meal for a week's worth of lunches. I made this about a week ago as I started dedicating a few hours every Sunday to making lunches for my boyfriend to bring to work for the week. I made it a little healthy by choosing some of the reduced fat options for the packaged ingredients and sticking to fresh vegetables and organic chicken for the remainder.

This recipe makes enough for 5 meals and can be separated into tupperware containers for each day of the week.

Cheesy Chicken Florentine Casserole
makes 5 servings

5 skinless, boneless chicken breasts
1/4 cup butter
3 teaspoons minced garlic
juice from 1 lemon
1 (10.75 ounce) can reduced fat cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 container of baby spinach
4 ounces fresh mushrooms, sliced
2/3 cup real bacon bits
2 cups reduced fat shredded mozzarella cheese (or enough to cover chicken)

  1. Preheat oven to 350 degrees.
  2. 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.
  3. Increase the oven temperature to 400 degrees .
  4. 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.
  5. 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.
  6. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits and top with mozzarella cheese.
  7. Bake 20 to 25 minutes in the 400 degrees oven, until bubbly and lightly browned.

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