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
Chicken Florentine Casserole
Submitted by: DILBERTAIntroduction
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.
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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