Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Ingredients
∙ Serves 4
Meat
2/3 cup Bacon bits
4 Chicken breast, skinless boneless halves
Produce
3 tsp Garlic
4 oz Mushrooms, fresh
2 (13.5 ounce) cans Spinach
Canned goods
1 (10.75 ounce) can Cream of mushroom soup, condensed
Condiments
1 tbsp Lemon juice
Baking & spices
1 tbsp Italian seasoning
Dairy
1/4 cup Butter
1/2 cup Half-and-half
2 cups Mozzarella cheese
1/2 cup Parmesan cheese, grated