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Chicken Florentine Casserole

Rated as 4.43 out of 5 Stars

"Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella."
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50 m servings 647
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  2. Increase the oven temperature to 400 degrees F (200 degrees C).
  3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  4. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  5. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 647 calories; 38 17.6 61.6 168 1806 Full nutrition

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  1. 2655 Ratings

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Most helpful positive review

This was good but I thought it could be much better (and faster) if you skipped the first step. Baking the chicken on a baking sheet makes it dry and bland. I made it again last night and it was...

Most helpful critical review

I love rich, creamy dishes, and expected to love this one. Oddly enough, it was too rich for me. (I didn't know this was possible.) I followed the recipe pretty closely, except I used frozen s...

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Least positive

This was good but I thought it could be much better (and faster) if you skipped the first step. Baking the chicken on a baking sheet makes it dry and bland. I made it again last night and it was...

THIS IS DELICIOUS!!! I did modify. As others suggested I sauted (I used a bag and a half) of baby spinach leaves with (I used sliced portabella) mushrooms. I added a splash of white cooking wi...

This is a 5-star recipes using the techniques described by a previous reviewer. "Skip the first step. Then sauté the spinach and mushrooms in a little butter and place in bottom of dish. Then pl...

This is now one of my favorite dishes! I do make quite a few changes based on reviews, but it comes out as an incomparably excellent dish that I would be proud to serve to company! My hubby sta...

Oh my goodness this recipe is GREAT! The different flavors meshed wonderfully together. I saved myself a lot of time and stress changing just a few things. Those changes were: 1.) cut up chicken...

Made a few changes with what I had on hand...I used milk instead of the half and half. I made my own bacon bits and sauteed the chicken in the bacon grease, just a few minutes on each side. Th...

Just made this for dinner tonight and my husband and I loved it. I cut the chicken into bite size pieces and sauteed them in a little olive oil and minced garlic until cooked thru. Removed the...

I doubled this recipe for a casual dinner party with my college friends and they loved it. Of course, anything home-cooked is better than the food they serve at the campus cafeteria, but this re...

Pretty good overall. I saute the chicken rather than bake, as baking can tend to dry out the chicken. Also, I use about 1/2 a bag of fresh (washed and dried) spinach spread out evenly on the b...