Chicken Florentine Casserole Recipe
- 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
- 1. Preheat oven to 350°. Cook macaroni according to package directions.
- 2. Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
- 3. 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.
- 4. Bake, uncovered, 40-45 minutes or until bubbly. Yield: 6 servings.
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.
Reviews for Chicken Florentine Casserole
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.