Chicken Florentine Casserole

Hi friends! :)   Happy Wednesday!  How about a new recipe?

I had a leftover rotisserie chicken from Costco the other day and I kept wondering what I was going to do with it.  I was having a craving for comfort food so I decided to do a casserole search on the web.  I found a chicken florentine casserole recipe on AllRecipes.com and it fit the bill perfectly!  It's high protein and lower carb.  I figured I could improve on it a little by using light cream of mushroom soup, 1% milk instead of half and half and fresh spinach.  So here is what I came up with.  It got rave reviews from my husband and 18 month old son.  I thought it was good too. I will definitely be making it again.

Chicken Florentine Casserole
Adapted from AllRecipes.com
Serves 8

Served with a side of roasted zucchini with italian seasoning

Ingredients:

3 cups cooked chicken breast, chopped or shredded
1 tablespoon light butter
3 cloves garlic, crushed, divided
1 tablespoon fresh lemon juice
1 can Campbell's Healthy Request Condensed Cream of Mushroom Soup
1 tablespoon dried italian seasoning
1/2 cup 1% low-fat milk
1/4 cup grated parmesan cheese
2 teaspoons olive oil
1 pound fresh spinach, cleaned and stems removed
1 cup sliced fresh mushrooms
1/2 large sweet onion, sliced
4 ounces part skim milk mozzarella cheese, shredded
1/2 cup seasoned bread crumbs
cooking spray

Preparation:

Preheat oven to 350 degrees F.  In a large non-stick skillet, heat olive oil on medium-high.  Add sweet onion and stir until coated with oil.  Let cook until golden brown and caramelized, stirring occasionally.  When onions are cooked, add 1 clove minced garlic and give the mixture a good stir.  Now add the spinach.  Stir the spinach with the onion/garlic mixture and cook until the spinach is wilted. Set aside.

Heat butter in a medium saucepan until melted.  Add in the remaining 2 cloves of garlic, lemon juice, mushroom soup, italian seasoning, milk and parmesan cheese. Combine well and heat until almost boiling.  Remove from heat.  Stir in chicken until each piece is smothered with sauce.  Set aside.

In a 13x9 baking dish, spread the spinach mixture evenly on the bottom of the pan.  Sprinkle the sliced mushrooms on top of the spinach mixture.  Now, add the chicken and sauce mixture.  Make sure you spread it around evenly.  Add the mozzarella cheese and finally, sprinkle the breadcrumbs on top.  Coat the casserole with cooking spray.

 

Bake for 20-25 minutes until the casserole is bubbly and the top is browned. Enjoy!

Note:  This casserole can most definitely be made ahead.

Nutritional information:  380 Calories; 16g Fat (37.8% calories from fat); 41g Protein; 18g Carbohydrate; 3g Dietary Fiber; 100mg Cholesterol; 749mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.


WW = 10 Points+


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