Chicken Florentine Casserole
January 04, 2014
"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."
- 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
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.
Poach until the chicken is cooked through, about 20 minutes.
Transfer the chicken to a plate. Cool completely. Once cool, chop the chicken into small pieces. Cover, and chill until ready to use.
If cooking right away, preheat the oven to 350 degrees.
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.
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.
Add garlic to the pot, and cook using the residual heat for 1 minute longer.
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.
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.
Add the drained pasta to the pot with the cream mixture. Toss to coat.
Stir in the spinach mixture and the chicken.
Add it into a 9X13 inch baking dish.
Top with the Mozzarella and remaining 1/4 cup Parmesan cheese.
Bake until hot and bubbly.
Turn off the oven, and turn on the broiler. Broil the casserole until the top is spotty brown.
Remove from the oven and transfer it to a rack to cool, for 5-10 minutes. Serve.
Tips & Variations
No special items needed.