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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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings

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 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

  • Preheat oven to 350°. Cook macaroni according to package directions.
  • Meanwhile, in a large bowl, combine 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, until bubbly, 40-45 minutes.
Nutrition Facts
1-1/2 cups: 539 calories, 36g fat (13g saturated fat), 111mg cholesterol, 1006mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 36g protein.

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Reviews

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Average Rating:
  • Kimosaabe
    Jun 2, 2020

    deanna (the soup Nazi) says no soup for you.

  • Emma Jay
    May 3, 2020

    Too much sodium

  • colleen
    Feb 18, 2020

    This was Very Tasty, it was enjoyed greatly! I didn't have spinach so used frozen broccoli thawed instead and added an extra quarter cup of mayo. It worked perfect, very creamy and great flavour! I will definitely be making often!

  • Karen
    Sep 24, 2019

    Made this tonight. Excellent! My husband, son

  • Lucia
    Mar 28, 2019

    I have made this three times now, twice for friends. It was a hit every single time and both sets of friends asked for the recipe. This is a keeper.

  • robbrd
    Nov 12, 2018

    There were 5 of us at the table tonight and the one who had seconds said, "It's not bad but I'm hungry so maybe I'm not a good judge." My husband, who is a human garbage disposal, did not have seconds and he is known to go back 2 or 3 times. I followed the recipe as written. I think if I were to make it again (which I most likely will not), I would alter the cheese to an Italian blend. Perhaps add cream to the mushroom soup to make the dish creamier. I think even with those changes, it would take a 3rd round of making it to tweak the seasoning.

  • rich
    Sep 26, 2018

    ok snoberhauf , what a silly remark "Adding canned soup to miscellaneous ingredients is not cooking". I made it and it tastes great!

  • deanna
    Jun 1, 2018

    Adding canned soup to miscellaneous ingredients is not cooking.

  • Bugsli
    May 15, 2016

    I'm giving 5 stars. I m sure the original is just as good. I modified mine to use ingredients I had on hand. Everybody gave a thumbs up. Used fresh spinach - about 10-16 oz. Because the fresh spinach was not creamed I added 3 - 4 oz reduced fat cream cheese. I sauteed a sweet onion with 1/2 whole chicken (cubed) and I used reduced salt cream of chicken soup.

  • chinadoll2008
    Sep 29, 2014

    Very tasty! My husband & son enjoyed every bite!