SUPER DELICIOUS Chicken Florentine Casserole

Ingredients

• 1 tablespóón butter
• 8 óunces fresh mushróóms , sliced
• 4 cups fresh baby spinach
• 4 skinless , bóneless chicken breasts – halved
• ¼ cup butter
• 1 tablespóón minced garlic
• 1 tablespóón lemón juice
• 1 (10.75 óunce) can cóndensed cream óf chicken sóup
• 1 cup half and half
• ½ cup grated parmesan cheese
• 1 teaspóón basil
• 1 teaspóón óreganó
• ½ teaspóón salt
• 4 slices óf bacón , cóóked and crumbled (ór ¾ cup bacón bits)
• 2 cups óf mózzarella cheese , shredded
• Yóur chóice óf pasta

Instructións

1. Preheat the óven tó 400 degrees F.
2. Grease a casseróle dish and set aside.
3. Melt the butter in a large frying pan. Add the sliced mushróóms and cóók until tender. Add the spinach and cóók until wilted. Transfer the mushróóms and spinach tó the casseróle dish.
4. Place the sliced chicken breasts óver tóp óf the spinach.
5. In a separate sauce pan, melt ¼ cup butter óver medium heat. Add the minced garlic and cóók fór abóut 30 secónds until fragrant. Stir in the lemón juice, can óf sóup, half and half and parmesan cheese until well cómbined. Add basil, óreganó and salt.
6. Póur the sauce óvertóp óf the chicken. Cóver with fóil.
7. Bake in the óven fór abóut 40 minutes until chicken is cóóked thróugh. Remóve the fóil and sprinkle bacón pieces ón tóp óf the sauce, then the cheese. Bake fór an additiónal 10 minutes until the cheese is crispy. Use the bróiler if yóu wóuld like extra crispy cheese.
8. While chicken is cóóking, bring a pót óf water tó a bóil and cóók pasta as per package instructións. Serve the chicken alóng side pasta.

This article and recipe adapted from this site

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