Chicken Florentine Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 (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:
1. Cook macaroni according to package directions.
2. Meanwhile, in a large bowl, combine the 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, at 350° for 40-45 minutes or until bubbly. Yield: 6 servings.
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