Chicken Florentine Casserole
Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. Dovetailing Tip: Use the extra chicken you cooked on day 1 to shred and use in today’s casserole.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 499
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 499
2 cups macaroni uncooked elbow macaroni
3 cups chicken shredded cooked chicken
1 can cream of mushroom soup (10-3/4 ounces) condensed cream of mushroom soup undiluted
2 cups Swiss cheese shredded Swiss cheese
1 package spinach (10 ounces) frozen creamed spinach thawed
1/2 cup mayonnaise mayonnaise
1/4 cup basil loosely packed minced fresh basil
1 teaspoon garlic powder garlic powder
1/2 teaspoon thyme dried thyme
1/2 teaspoon pepper pepper
1/2 cup bread crumbs seasoned bread crumbs
2 tablespoons butter butter melted
Directions:
Preheat oven to 350°. Cook macaroni according to package directions.
Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, until bubbly, 40-45 minutes.
Source: tasteofhome.com
Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, until bubbly, 40-45 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
