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Chicken Florentine Casserole

Chicken Florentine Casserole
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
6 ServingsPrep: 20 min. Bake: 40 min.

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 mayonnaise
  • 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.
© Taste of Home 2013

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Chicken Florentine Casserole (continued)

Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013