Chicken Florentine



Adapted from


  • 4 skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup butter
  • 3 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 tablespoon Italian seasoning
  • 1 cup half-and-half or you can use 2% milk
  • 1/2 cup grated Parmesan cheese
  • 1 bag of bagged prewashed fresh spinach
  • 4 ounces or more (whatever you like) of fresh mushrooms, sliced
  • About 7 strips of bacon
  • 2 cups shredded mozzarella cheese

Sauté the spinach and mushrooms in a little butter and garlic.  Place in vegetables in the bottom of dish. Cook bacon.  Remove bacon from grease and pat grease off with a paper towel.  Crumble the bacon.

Using a little bit of the bacon grease, saute chicken chunks until brown, then place chicken on top of vegetables in the dish.

Sauce:  Melt 1/4 cup butter in a medium saucepan over medium heat. Stirring constantly, mix 3 teaspoons minced garlic, 1 tablespoon lemon juice, 1 can cream of mushroom soup, 1 tablespoon Italian seasoning, 1 cup 2% milk, and 1/2 cup fresh grated Parmesan cheese.  Pour sauce over the chicken.

Top the chicken with the crumbled bacon and bake for 25 minutes at 350. Removed from oven and top with 1 cup mozzarella and continued baking for 10 minutes at 350.


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