29 May Chicken Florentine Casserole
Ingredients
- 4 oz. boneless chicken breast
- ½ tsp. minced garlic
- ½ tsp. lemon juice
- 1 packet cream of mushroom soup mix
- 6 oz. water
- ½ tsp. Italian seasoning
- 2 Tbsp. Parmesan cheese
- ½ can spinach, drained
- 1 oz. fresh mushrooms, sliced
- ¼ cup shredded mozzarella cheese
Preheat oven to 350°. Place the chicken breast on a baking sheet. Bake for 10 minutes or until no longer pink and juices run clear. Remove from heat and set aside. Increase the oven temperature to 400°. In a medium saucepan over medium heat, add the garlic, lemon juice, cream of mushroom soup mix, water, Italian seasoning and Parmesan cheese, stirring constantly. Arrange the spinach over the bottom of a 9×9-inch baking dish. Cover the spinach with the mushrooms. Pour half of the mixture from the saucepan over the mushrooms. Place the chicken on top of the mushrooms; pour the rest of the mixture from the saucepan over the chicken. Top with mozzarella cheese. Bake for 15 minutes in the 400° oven until bubbly and lightly browned.
Nutritional Facts
Calories 355 — Protein 54g — Carbohydrate 11g — Fat 5g — Fiber 3g