Saturday, September 28, 2019

Chicken Florentine

Who doesn’t want some comfort food after a busy day at work or school. This creamy Chicken  Florentine with its toasty bread crumb topping is sure to be a family favorite. Serves 6 Total Time: 60 minutes


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


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. Easy Peasy! 

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