Did I ever find a good recipe yesterday that I just have to share with you. It was so easy and so delicious it makes my mouth water just thinking about it. I found the original here. But as usual, I had to do some adaptations, 'cause I live on last minute decisions. And I'm also trying to cook more from fresh ingredients as much as I can rather than canned or frozen. So here is my version. Yum!
CHICKEN FLORENTINE CASSEROLE (serves 4 - 5 people)
-4 to 5 boneless chicken breasts
-fresh ground pepper
-fresh spinach enough to fill a 9x9 inch baking dish to the top
-8 oz. fresh mushrooms, thickly sliced
-6 slices bacon
-1 cup shredded cheddar cheese
-1/4 cup butter
-2 to 3 cloves of garlic crushed
-1 Tbsp. lemon juice
-1 can condensed cream of mushroom soup
-1 Tbsp. Italian Seasoning
-1/2 cup half and half
-1/2 cup grated parmesan cheese
-cooked rice or noodles
Place chicken breast on baking sheet. Sprinkle with small amount of seasoning salt and lots of fresh ground pepper. Broil in oven 5 minutes per side. Set aside. Turn oven to 400*F.
While chicken in cooking, wash spinach thoroughly, and drain well. Spin dry or use paper towels to get as much moisture off as is possible. Fill the 9x9 or approximately the same size dish to the top with spinach. Place sliced mushroom generously over the top of the bed of spinach.
Slice bacon in half length wise and then into small slices. Cook in small fry pan until crispy. Drain on paper towel.
Melt butter in a medium saucepan. Add garlic and sautee stirring constantly for 1 minute. Add lemon juice, Italian seasoning, mushroom soup, half and half, and parmesan cheese. Stir to blend. Pour half of the mixture over the spinach and mushrooms.
Butterfly cut the chicken breasts in half and place over the spinach mixture. Pour remaining sauce over the top. Sprinkle with bacon and shredded cheese. Bake in oven for 20 minutes until hot and bubbly and cheese is melted. Serve with rice or noodles.
Voila, your family will love you and might even offer to clean the kitchen after dinner.