Chicken Florentine Casserole

Name: Chicken Florentine Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 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

TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD: 6 servings.

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

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

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, 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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