Chicken Florentine Casserole
Recipe from Family Circle

Chicken, linguine, and chopped spinach are tossed with a creamy Parmesan sauce and baked in the oven for a casserole that's fit for a special occasion dinner.


Chicken Florentine Casserole

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Ingredients
  • 4 
    boneless, skinless chicken breast halves (about 1 pound total)
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  • 3/4  cup
    water
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  • 1/2  cup
    dry white wine
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  • 1  large
    clove garlic, sliced
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  • 1  pound
    fresh spinach, rinsed
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  • 1  tablespoon
    olive oil
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  • 2  tablespoons
    all-purpose flour
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  • 1-1/2  tablespoons
    fresh lemon juice
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  • 1-1/2  teaspoons
    dried oregano
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  • 1  teaspoon
    salt
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  • 1/4  teaspoon
    black pepper
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  • 1/8  teaspoon
    ground nutmeg
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  • 6  ounces
    less-fat cream cheese, cut up and softened
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  • 3/4  cup
    grated Parmesan cheese
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  • 1/2  pound
    linguine, broken in half
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  • 2  tablespoons
    plain dry bread crumbs
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  • 1/2  teaspoon
    paprika
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Directions
1.
Heat oven to 375 degrees F. Lightly oil 8 x 8 x 2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.
2.
Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes.
3.
Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1-3/4 cups. Tear chicken into about 1/2-inch-wide shreds.
4.
Place wet spinach in large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.
5.
Heat oil in saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1-3/4 cups broth mixture; cook, stirring, until thickened and smooth, 3 to 4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan.
6.
Add cheese sauce and shredded chicken to spinach in pot.
7.
Meanwhile, add linguine to boiling water; cook until firm but tender, 9 to 10 minutes. Drain; add to spinach mixture. Turn into prepared casserole.
8.
Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top.
9.
Bake in 375 degrees F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve.
Nutrition information
Calories 384, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 56 mg, Sodium 760 mg, Carbohydrate 39 g, Fiber 3 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet
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