Chicken Florentine Casserole
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.
Recipe from Family Circle
4 boneless, skinless chicken breast halves (about 1 pound total)
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons plain dry bread crumbs
1/2 teaspoon paprika
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.
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.
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.
Add cheese sauce and shredded chicken to spinach in pot.
Meanwhile, add linguine to boiling water; cook until firm but tender, 9 to 10 minutes. Drain; add to spinach mixture. Turn into prepared casserole.
Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top.
Bake in 375 degrees F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve.
Per Serving: cal. (kcal) 384, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 6, carb. (g) 39, fiber (g) 3, pro. (g) 26, sodium (mg) 760, Percent Daily Values are based on a 2,000 calorie diet