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Chicken Florentine Casserole

Total Time

Prep: 20 min. Bake: 40 min.

Makes

6 servings

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
Chicken Florentine Casserole Recipe photo by Taste of Home

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 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. Preheat oven to 350°. Cook macaroni according to package directions.
  2. Meanwhile, in a large bowl, combine 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, until bubbly, 40-45 minutes.

Nutrition Facts

1-1/2 cups: 539 calories, 36g fat (13g saturated fat), 111mg cholesterol, 1006mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 36g protein.

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