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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 313.2
  • Total Fat: 10.2 g
  • Cholesterol: 68.2 mg
  • Sodium: 923.1 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 4.1 g
  • Protein: 42.5 g

View full nutritional breakdown of Chicken Florentine Casserole calories by ingredient
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Chicken Florentine Casserole

Submitted by: DILBERTA

Introduction

I found this recipe on-line at www.valleyfresh.com. I lightened up the recipe a bit and here is the result. We had it for dinner tonight and my husband was the first to say that it is was a "keeper".

I served this with steamed snow peas and cranberry sauce. It was yummy.
I found this recipe on-line at www.valleyfresh.com. I lightened up the recipe a bit and here is the result. We had it for dinner tonight and my husband was the first to say that it is was a "keeper".

I served this with steamed snow peas and cranberry sauce. It was yummy.

Number of Servings: 6

Ingredients

    27-30 oz. fresh spinach, wilted
    3 Tbls. light butter
    3 teas. garlic, minced
    2/3 cup onion, chopped
    2 Tbls. lemon juice
    10 3/4 oz cream of mushroom soup, condensed, reduced fat (1 can)
    1/2 cup milk, lowfat 1%
    6 Tbls. parmesean cheese, grated
    4-6 oz. fresh mushrooms, sliced
    25 oz. Valley Fresh white chunk chicken in water, drained
    2/3 cup mozzarella cheese, part skim milk


Directions

1. Preheat oven to 400 degrees

2. Cook the fresh spinach in a large covered pot with about 3/4 cup of water over medium high heat. Allow spinach to wilt. Drain.

3. Melt the butter in a sauce pan on medium heat. Mix in the garlic, lemon juice, soup, italian seasoning, milk and parmesean cheese. Bring to a simmer, stirring constantly.

4. Arrange the spinach on the bottom of a 8x11 baking dish or casserole. Cover the spinach with the mushrooms. Pour half of the sauce over the mushrooms.

5. Next spread the chicken over the spinach, mushrooms & sauce. Pour the remaining sauce over the chicken.

6. Sprinkle the top with the mozzarella cheese.

7. Bake for 20-25 minutes, or until bubbly and lighlty browned.

***Note: You can substitute canned or frozen spinach for the fresh, canned mushrooms for the fresh, and Swanson makes a canned chicken similar to Vally Fresh. It would also be good with a cheddar cheese topping (low fat, of course).

Number of Servings: 6

Recipe submitted by SparkPeople user DILBERTA.






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