- Salted butter ½ tsp, to grease the baking dish
- Salted butter ¾ tbsps, to cook the vegetable base
- Button mushrooms 150g , thinly sliced
- Spinach leaves 2 cups fresh, roughly shredded
- Chicken breasts 2 skinless and boneless
- Salted butter 1 tbsp
- Garlic ¾ tbsps, minced
- Lemon juice ½ tbsp
- Cream of chicken soup 1 cup
- Heavy Cream ¼ cup
- Full fat milk ¼ cup
- Cheddar Cheese ¼ cup, shredded or finely grated
- Dried oregano ¾ tbsps
- Salt ¼ tsp • 1 kcal
- Black pepper ¼ tsp
- Mozzarella cheese ¾ cup , finely grated
A very filling and super easy to prepare dish, you would certainly enjoy a generous serving of the creamy gravy with a nice meaty chicken piece over a perfectly cooked spread of your favorite pasta dish! Chicken Florentine casserole is such a hit with my family and all my relatives are drooling over its pictures, which I Whatsapped them…J
Preheat oven to 200 degrees C and grease a small baking dish with ½ teaspoon of butter. Add salted butter in a large pan and heat the pan until the butter melts. Add sliced mushrooms and shredded spinach to the melted butter. Sauté the vegetables on the medium flame for 10 minutes or until the mushrooms turn slightly tender and the spinach wilts. Transfer the cooked vegetables in to the greased baking dish and layer it evenly all over the base of the dish. Place the chicken breasts on the bed of vegetables. In the same pan, melt 1 tablespoon of salted butter and add minced garlic to it.
Cook the garlic for about 30 seconds and stir in lemon juice. Add the chicken soup, heavy cream, full fat milk, cheddar cheese, and mix everything until well combined. Cook the cream gravy on medium heat and let it boil for about 2 to 3 minutes while stirring intermittently. Season the boiling gravy with dried oregano, salt, black pepper powder, and mix everything well.
Pour the creamy gravy over the chicken pieces and cover the dish with a foil. Bake the chicken for about 35 to 40 minutes or until the chicken cooks well. Remove the dish from the oven, take off the foil and evenly later the mozzarella cheese on top. Again transfer the baking dish in to the oven and bake for another 10 minutes or until the cheese melts and turn golden brown in color. Serve the chicken Florentine with any pasta of your choice and enjoy!
You may increase the spinach amount by another cup to get a vegetable rich preparation. Do not add too much lemon juice to the sauce else you might curdle the creamy gravy. Instead of using whole chicken breasts, you may also cut the chicken in to large cubes and proceed with the cooking directions as mentioned above. Maintain the baking temperature and you might need to keep a watch in the final minutes of baking.
Nutritional information (per serving): 173 Calories, 12.3g Total fat (6.7g Saturated fat, 0.9g Polyunsaturated fat, 3.8g Monounsaturated fat), 49.5mg Cholesterol, 409.2mg Sodium, 157.2mg Potassium, 4.6g Total carbohydrates (0.6g Dietary fiber, 1.4g Sugars), 11.5g Protein