Quick and Easy Chicken Florentine Casserole
I’ve been away this week on a business trip. I was lucky enough to get a hotel suite that has a full kitchen including stove with oven, full refrigerator and dishwasher. I booked a one bedroom suite, but those must have gotten overbooked because I ended up in a two bedroom suite. I’m not big into eating out at restaurants, even though the company I work for is paying for my meals while I’m away from home. I prefer eating meals that I prepare because I know exactly what’s in it. So, it was a real treat having the bigger suite with an oven in the kitchen.
Casseroles are simple to prepare and can be thrown together on the spur of the moment, as long as you have the basic ingredients. Since I was cooking away from home, I needed a simple recipe that was going to be quick and easy. For this Chicken Florentine casserole recipe, I only needed to buy five ingredients plus a cheap baking pan at the local grocery store near the hotel. The casserole was enough to feed me for two dinners and one lunch. This is the first time I’ve ever made this chicken casserole and you can bet that I will be making it again.
2 skinless boneless chicken breast halves
1 package frozen spinach, thawed and drained
1 cup mayonnaise
1 cup parmesan cheese
¾ cup sour cream
Poach chicken in boiling water until no longer pink. Remove from water and let cool. Cut chicken into bite size pieces. In small bowl, mix Parmesan, mayonnaise and sour cream together. Combine chicken and spinach in the bottom of a casserole pan. Spread cheese mixture on top. Bake uncovered in 350F oven for 35 minutes or until edges are browned.
Makes 3 servings
Carbs per serving: 4g
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