Cheesy Chicken Florentine Casserole

My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 1386 Calories

Ingredients

• ½ cup unsalted butter
• 2 tablespoons unsalted butter
• salt and ground black pepper to taste
• 2 cups shredded mozzarella cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1 (10.5 ounce) can condensed cream of broccoli soup
• 2 tablespoons chopped fresh parsley, or to taste
• 2 tablespoons chopped fresh basil, or to taste
• 2 cups shredded Parmesan cheese
• 1 ½ pints heavy cream
• 3 tablespoons chopped fresh oregano, or to taste
• 1 teaspoon garlic powder, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.

Step 2

Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.

Step 3

While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.

Step 4

Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.

Step 5

Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.