Our new Chicken Florentine Bake is so creamy and delicious, and it works well as another make-ahead meal.
One of the things I find amusing in my life is hiding ingredients that Jon doesn’t like into meals. He doesn’t like sour cream, ranch dressing, mayonnaise, or cream cheese. If I can sneak one of these into a meal and he doesn’t detect it, I let him know about it! He’ll play it off like he knew all along, but we all know he didn’t.
Guess what? This Florentine Bake of course has one of those ingredients in it. Can you guess which one? Sour cream is the ingredient. It makes the sauce super creamy and rich. And you know what? Jon loved this meal. He went back for seconds and had leftovers for lunch today.
Look at that gorgeous, bubbly cheese!
Ingredients:
2 tbsp extra virgin olive oil
Salt and ground black pepper to season chicken to taste
5 slices Canadian Bacon, cut into pieces
¾ cup grape tomatoes, cut in half
½ cup frozen spinach, thawed and water drained
2 cups cooked penne pasta
1 cup part-skim shredded mozzarella cheese
¼ cup grated parmesan cheese
2 cloves garlic, finely chopped
1-10.75 oz can condensed cream of chicken soup
¼ cup sour cream
Heat the olive oil on medium heat for about 1 minute. Season the chicken with the salt and ground black pepper to taste. Add the chicken and Canadian bacon to the skillet.
While the chicken is cooking, cook the pasta according to package instructions. Drain the pasta and set aside.
Next, add in the garlic to the chicken and Canadian bacon. Sauté for about 1 minute.
Add in the grape tomatoes. Stir to combine. Cook for 1-2 minutes.
Add in the spinach and stir to combine. Cook for about 1 minute.
In a mixing bowl, combine the cream of chicken soup and sour cream. Stir until incorporated.
Remove the chicken mixture from heat. Add in the pasta to the skillet.
Add in the sauce and stir to combine.
Transfer the chicken and pasta to a greased casserole dish.
Top with the mozzarella cheese and parmesan cheese.
Bake on 375 degrees Fahrenheit for 30 minutes.
Allow the casserole to cool for 10 minutes before serving.
Instructions without photos:
2 tbsp extra virgin olive oil
Salt and ground black pepper to season chicken to taste
5 slices Canadian Bacon, cut into pieces
¾ cup grape tomatoes, cut in half
½ cup frozen spinach, thawed and water drained
2 cups cooked penne pasta
1 cup part-skim shredded mozzarella cheese
¼ cup grated parmesan cheese
2 cloves garlic, finely chopped
1-10.75 oz can condensed cream of chicken soup
¼ cup sour cream
Heat the olive oil on medium heat for about 1 minute. Season the chicken with the salt and ground black pepper to taste. Add the chicken and Canadian bacon to the skillet.
While the chicken is cooking, cook the pasta according to package instructions. Drain the pasta and set aside.
Next, add in the garlic to the chicken and Canadian bacon. Sauté for about 1 minute. Add in the grape tomatoes. Stir to combine. Cook for 1-2 minutes. Add in the spinach and stir to combine. Cook for about 1minute.
In a mixing bowl, combine the cream of chicken soup and sour cream. Stir until incorporated.
Remove the chicken mixture from heat. Add in the pasta and sauce to the skillet and stir to combine.
Transfer the chicken and pasta to a greased casserole dish. Top with the mozzarella cheese and parmesan cheese.
Bake on 375 degrees Fahrenheit for 30 minutes.
Allow the casserole to cool for 10 minutes before serving.
