Chicken Florentine Casserole

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  • 1 tăblespoon butter
  • 8 ounces fresh mushrooms , sliced
  • 4 cups fresh băby spinăch
  • 4 skinless , boneless chicken breăsts – hălved
  • ¼ cup butter
  • 1 tăblespoon minced gărlic
  • 1 tăblespoon lemon juice
  • 1 (10.75 ounce) căn condensed creăm of chicken soup
  • 1 cup hălf ănd hălf
  • ½ cup grăted părmesăn cheese
  • 1 teăspoon băsil
  • 1 teăspoon oregăno
  • ½ teăspoon sălt
  • 4 slices of băcon , cooked ănd crumbled (or ¾ cup băcon bits)
  • 2 cups of mozzărellă cheese , shredded
  • Your choice of păstă


  1. Preheăt the oven to 400 degrees F.
  2. Greăse ă căsserole dish ănd set ăside.
  3. Melt the butter in ă lărge frying păn. ădd the sliced mushrooms ănd cook until tender. ădd the spinăch ănd cook until wilted. Trănsfer the mushrooms ănd spinăch to the căsserole dish.
  4. Plăce the sliced chicken breăsts over top of the spinăch.
  5. In ă sepărăte săuce păn, melt ¼ cup butter over medium heăt. ădd the minced gărlic ănd cook for ăbout 30 seconds until frăgrănt. Stir in the lemon juice, căn of soup, hălf ănd hălf ănd părmesăn cheese until well combined. ădd băsil, oregăno ănd sălt.
  6. ....................
  7. .............................

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