Chicken Florentine

Another family favorite and very easy to make.

Chicken Florentine

Serves 6

• 6 – boneless chicken breasts
• 1/2 cup butter
• 3-4 tsp of garlic, minced
• 2 tbsp lemon juice
• 1 cup of half-and-half or whipping cream
• 1 1/2 cans of cream of mushroom soup (condensed)
• 2 tbsp Italian Seasoning
• 1 cup grated Parmesan cheese
• 2 small pkgs of frozen spinach, drained
• 6 oz fresh mushrooms, sliced
• 1 1/3 cup bacon bits
• 3 cups of shredded mozzarella cheese

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Preheat oven to 350 degrees. 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.

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 13 x 9 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 oven, until bubbly and lightly browned.

Enjoy!!