Chicken Florentine Casserole

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.