Chicken Florentine Casserole

Chicken Florentine Casserole


  • 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