Chicken Florentine Rice Casserole Food

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Place the chicken breast halves on a baking sheet and bake 20-30 minutes, or until no longer pink and juices run clear.
• Remove from oven and set aside.
• Increase oven temperature to 400°F.
• Melt butter in 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.
• Arrange spinach over the bottom of a 9x9-inch baking dish sprayed lightly with cooking spray.
• Cover the spinach with mushrooms.
• Pour half the sauce mixture over the mushrooms.
• Arrange chicken breasts in the dish over the mushrooms then cover with remaining sauce.
• Sprinkle with bacon bits, then top with mozzarella cheese.
• Bake for 20-25 minutes in 400°F oven until bubbly and lightly browned.
• Serves 4.

CHICKEN FLORENTINE CASSEROLE

Steps:

• 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.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• 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.
• 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.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

CHICKEN FLORENTINE RICE CASSEROLE RECIPE

Steps:

• HowToStep
• Heat a medium saucepan over medium-high. Add oil, then garlic and cook 30 seconds. Stir in spinach, water and soup mix. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until spinach is wilted, about 1 minute. Remove from heat. ##Stir in rice and let stand, covered, for 5 minutes. Stir in chicken, beans and 1 cup of the cheese. ##Transfer mixture into greased 13 x 9-inch baking dish. Let cool, then wrap tightly in heavy-duty aluminum foil. Freeze casserole. ##To bake, position rack in centre of oven, then preheat to 375°F. Remove casserole from freezer and bake, covered, for 45 minutes. Remove foil, then sprinkle with remaining 1 cup cheese. Bake until heated through and cheese is melted, about 10 minutes.

LAZY MOM'S CHICKEN FLORENTINE PASTA CASSEROLE

Steps:

• Prep: Preheat the oven to 430°F (220°C). Get out a 9x13 casserole dish and a large piece of foil to cover it with.
• Assemble: Place chicken, Italian seasoning, garlic and pasta into the dish. Whisk together stock, milk and cornstarch in a large measuring jug. Pour into the casserole dish and stir.
• Bake: Cover the dish with foil and bake for 30 minutes.
• Finish assembling: Remove the dish from the oven and very carefully remove the foil. Stir in the sun dried tomatoes, both cheeses and the spinach. Bake for 10-15 minutes, uncovered, until bubbly. Serve immediately.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. , 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. , Bake, uncovered, until bubbly, 40-45 minutes.

FLORENTINE RICE

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside.
• In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in a skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook for 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese. Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with butter.
• Bake, covered, 45 minutes in the preheated oven.
• Remove cover, and continue baking for 15 minutes, until the surface is lightly browned.
• Serve and enjoy!

CHICKEN FLORENTINE

Steps:

• Preheat the oven to 180c 160c for fan oven or gas mark 4. De-stalk the spinach if needed, place in colander and pour a kettle of boiling water over to wilt, leave to drain. When cool, squeeze out excess water and chop up. Season with salt, pepper and nutmeg. Place spinach in a oven proof baking dish.
• In a large frying pan, melt 30g of butter and cook onions until soft and golden. Remove onions from pan and add to the spinach and mix together.
• Add diced chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove from pan and place on a warm plate and set aside.
• Put the last of the butter in the pan and add the crushed garlic and mushrooms and cook until soft. Once soft add the flour to the pan and coat the mushrooms in the flour. Add the white wine and stir quickly to make a thick sauce. Turn down the heat and slowly add the cream fresh to make a lovely sauce. Add the chicken back to the pan and thoroughly coat with the sauce.
• Place the chicken, mushrooms and sauce on to of the spinach in the oven proof dish. top with the grated cheese. Add a little grated nutmeg to the cheese.
• Place in the oven for 20-25 minutes until cheese is bubbling and golden brown.
• Serve with boiled rice and a glass of chilled white wine.