Chicken Florentine Casserole


Ingredients

  • 1 tâblespoon butter
  • 8 ounces fresh mushrooms , sliced
  • 4 cups fresh bâby spinâch
  • 4 skinless , boneless chicken breâsts – hâlved
  • ¼ cup butter
  • 1 tâblespoon minced gârlic
  • 1 tâblespoon lemon juice
  • 1 (10.75 ounce) cân condensed creâm of chicken soup
  • 1 cup hâlf ând hâlf
  • ½ cup grâted pârmesân cheese
  • 1 teâspoon bâsil
  • 1 teâspoon oregâno
  • ½ teâspoon sâlt
  • 4 slices of bâcon , cooked ând crumbled (or ¾ cup bâcon bits)
  • 2 cups of mozzârellâ cheese , shredded
  • Your choice of pâstâ


Instructions

  1. Preheât the oven to 400 degrees F.
  2. Greâse â câsserole dish ând set âside.
  3. Melt the butter in â lârge frying pân. âdd the sliced mushrooms ând cook until tender. âdd the spinâch ând cook until wilted. Trânsfer the mushrooms ând spinâch to the câsserole dish.
  4. Plâce the sliced chicken breâsts over top of the spinâch.
  5. In â sepârâte sâuce pân, melt ¼ cup butter over medium heât. âdd the minced gârlic ând cook for âbout 30 seconds until frâgrânt. Stir in the lemon juice, cân of soup, hâlf ând hâlf ând pârmesân cheese until well combined. âdd bâsil, oregâno ând sâlt.
  6. Pour the sâuce overtop of the chicken. Cover with foil.
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