Chicken Florentine Casserole Recipe

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Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch.—Dori Jackson, Gulf Breeze, Florida

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Chicken Florentine Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (8 ounces) shredded Swiss cheese
1 package (10 ounces) frozen creamed spinach, thawed
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/4 cup loosely packed minced fresh basil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted

Directions

Cook macaroni according to package directions.
Meanwhile, in a large bowl, combine the chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 539 calories, 36 g fat (13 g saturated fat), 111 mg cholesterol, 1,006 mg sodium, 17 g carbohydrate, 2 g fiber, 36 g protein.

Originally published as Chicken Florentine Casserole in The Taste of Home Cookbook , p51