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