Chicken Florentine Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 252.0
- Total Fat: 10.7 g
- Cholesterol: 73.6 mg
- Sodium: 530.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.3 g
- Protein: 31.5 g
View full nutritional breakdown of Chicken Florentine Casserole calories by ingredient
Number of Servings: 6
Ingredients
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1 1/2 lb skinless, boneless chicken breasts
2 tablespoons I can't believe it's not butter light
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 oz) can low sodium condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/4 cup fat free half-and-half
1/4 cup fat free plain greek yogurt
1/4 cup grated Parmesan cheese
2 1/2 cups fresh baby spinach
1 cup fresh mushrooms, sliced
2 slices center cut bacon, cooked and crumbled
1/4 cup shredded fat free mozzarella cheese
Directions
1. Preheat oven to 350 degrees F.
2. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
3. Increase the oven temperature to 400 degrees F.
4. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, yogurt, and Parmesan cheese. Cook just until bubbly.
5. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon, and top with mozzarella cheese.
6. Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.
Serving Size: Makes 4 servings
2. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
3. Increase the oven temperature to 400 degrees F.
4. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, yogurt, and Parmesan cheese. Cook just until bubbly.
5. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon, and top with mozzarella cheese.
6. Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.
Serving Size: Makes 4 servings
