Chicken Florentine Casserole

7
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"This is an awesome casserole that I make often in thw cooler weather. My hubby and I really love it! Once you have your ingredients together, this casserole comes together in a snap. If you're pressed for time, you can use rotisserie chicken from the grocery store, shredded cheeses, and defrosted, frozen chopped spinach."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (519.5 g)
  • Calories 837.7
  • Total Fat - 38.1 g
  • Saturated Fat - 18.5 g
  • Cholesterol - 187.5 mg
  • Sodium - 2517.8 mg
  • Total Carbohydrate - 68.5 g
  • Dietary Fiber - 9.8 g
  • Sugars - 3.7 g
  • Protein - 56.2 g
  • Calcium - 460.5 mg
  • Iron - 3.3 mg
  • Vitamin C - 12.3 mg
  • Thiamin - 0.3 mg

Step 1

Place the chicken broth and chicken pieces into a medium/large saucepan (the liquid should cover the chicken). Bring to a boil over high heat. Reduce to a low simmer, and cover.

Step 2

Poach until the chicken is cooked through, about 20 minutes.

Step 3

Transfer the chicken to a plate. Cool completely. Once cool, chop the chicken into small pieces. Cover, and chill until ready to use.

Step 4

If cooking right away, preheat the oven to 350 degrees.

Step 5

While you prepare the sauce, cook the pasta according to package directions, adding 1 tablespoon salt and 1 tablespoon oil to the cooking water. When done drain, and set aside.

Step 6

Heat the remaining 1 tablespoon oil in a dutch oven or stock pot, over medium-high heat, until oil is hot. Add onions, and saute until onions have softened. Remove pan from the heat.

Step 7

Add garlic to the pot, and cook using the residual heat for 1 minute longer.

Step 8

Add spinach to the pot and return to medium heat. Cook until the spinach leaves have wilted, about 1 minute. Transfer the mixture to a large plate.

Step 9

Combine the cream cheese and cream in the pot. Set over medium-low heat. Whisk until the mixture is smooth and heated through. Stir in the salt, pepper, 1/4 cup Parmesan, and the tomatoes.

Step 10

Add the drained pasta to the pot with the cream mixture. Toss to coat.

Step 11

Stir in the spinach mixture and the chicken.

Step 12

Add it into a 9X13 inch baking dish.

Step 13

Top with the Mozzarella and remaining 1/4 cup Parmesan cheese.

Step 14

Bake until hot and bubbly.

Step 15

Turn off the oven, and turn on the broiler. Broil the casserole until the top is spotty brown.

Step 16

Remove from the oven and transfer it to a rack to cool, for 5-10 minutes. Serve.

Tips & Variations


No special items needed.

Related

Gerry

We have always loved casseroles, was sure I would love this one - and I did! Made half a recipe thinking to freeze portions for future meals. So good it never made it to the freezer, varied the salads and enjoyed each serving! Next time around making the whole recipe,dividing and use Shirataki noodles for family and friends who have to forego Pasta. (I find we all enjoy those Shirataki noodles~) So it will be good. Thank you for another Megan winner!!

review by:
(13 May 2015)

MsPia

Yummm! Super winter comfort food. Everybody loved it.

review by:
(21 Apr 2015)

Kimber

This was sooo good! I used left over ham shoulder and it was so good. We had broccoli and cheese with it. Comfort food meals during this long cold winter are so good. I see many repeats!

review by:
(6 Feb 2014)