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Cheesy Chicken Florentine Casserole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulgent Chicken Florentine with creamy, cheesy sauce and fragrant herbs.
Ingredients:
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • 0.5 cup unsalted butter
  • 2 tablespoons unsalted butter
  • 2 cups shredded Parmesan cheese
  • 1.5 pints heavy cream
  • 1 (10.5 ounce) can condensed cream of broccoli soup
  • 3 tablespoons chopped fresh oregano, or to taste
  • 2 tablespoons chopped fresh basil, or to taste
  • 2 tablespoons chopped fresh parsley, or to taste
  • 1 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 cups shredded mozzarella cheese
Instructions:
  • Preheat the oven to 350°F (175°C) while you lay the chicken breasts on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 15 to 20 minutes until lightly pink, ensuring they are not fully cooked yet.
  • As the chicken simmers, melt 1/2 cup plus 2 tablespoons of butter in a skillet over medium heat. Combine Parmesan cheese until melted. Mix in heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Lower the heat and simmer until thickened, for about 5 minutes.
  • Layer the spinach at the bottom of a 9-inch square baking dish. Pour approximately 1 1/2 cups of sauce over the spinach, then place the chicken breasts on top. Cover with the remaining sauce and sprinkle liberally with mozzarella cheese.
  • Place back in the oven and bake until golden brown and bubbling, about 20-25 minutes.

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