3.82 from 109 votes
Chicken Florentine Casserole
Prep Time
15 mins
Cook Time
1 hr
Servings: 4 -6 Servings
  • 1 tablespoon butter
  • 8 ounces fresh mushrooms , sliced
  • 4 cups fresh baby spinach
  • 4 skinless , boneless chicken breasts – halved
  • ¼ cup butter
  • 1 tablespoon minced garlic
  • 1 tablespoon lemon juice
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup half and half
  • ½ cup grated parmesan cheese
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 4 slices of bacon , cooked and crumbled (or ¾ cup bacon bits)
  • 2 cups of mozzarella cheese , shredded
  • Your choice of pasta
  1. Preheat the oven to 400 degrees F.
  2. Grease a casserole dish and set aside.
  3. Melt the butter in a large frying pan. Add the sliced mushrooms and cook until tender. Add the spinach and cook until wilted. Transfer the mushrooms and spinach to the casserole dish.
  4. Place the sliced chicken breasts over top of the spinach.
  5. In a separate sauce pan, melt ¼ cup butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the lemon juice, can of soup, half and half and parmesan cheese until well combined. Add basil, oregano and salt.
  6. Pour the sauce overtop of the chicken. Cover with foil.
  7. Bake in the oven for about 40 minutes until chicken is cooked through. Remove the foil and sprinkle bacon pieces on top of the sauce, then the cheese. Bake for an additional 10 minutes until the cheese is crispy. Use the broiler if you would like extra crispy cheese.
  8. While chicken is cooking, bring a pot of water to a boil and cook pasta as per package instructions. Serve the chicken along side pasta.