After baking and making Rock Candy all day on Saturday, I was a bit nervous that this meal that I told my Mom and Bro that I would make them was going to be more time consuming than it actually was. It turned out to be super easy, and one that I will definitely make again.
My boss today gave it 2 thumbs up when we had some of the leftovers for lunch! Another plus! :)
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; cut up bite sized
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Crème
3/4 C. Milk
2 C. Bowtie Pasta; cooked
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
2 C. Shredded Mozzarella Cheese
4 Slices Bacon; crumbled
Heat oven to 375. Spray a 2-quart casserole dish with cooking spray. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is cooked through. Stir in all the remaining ingredients EXCEPT the bacon. Spoon into casserole dish. COVER and bake for 25 minutes; or until heated through. Uncovering and sprinkling with Bacon after 15 minutes of baking. Bake uncovered for remaining time.
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