Oven Baked 3-Ingredient Chicken Florentine Casserole
Oven Baked 3-Ingredient Chicken Florentine Casserole is a simple and delicious meal that anyone can make. With just three main ingredients, this dish is perfect for busy weeknights when you want something hearty and satisfying without spending too much time in the kitchen. It’s a creamy, flavorful casserole that combines tender chicken with Spinach and a tasty sauce, making it a family favorite.
Why Make This Recipe
This casserole is not only incredibly easy to prepare, but it also requires minimal cleanup. With just a handful of ingredients, you can create a comforting dish that is both nutritious and delicious. The combination of chicken and spinach adds protein and vitamins, making this meal not only satisfying but healthy too. Plus, it can feed up to four people, making it perfect for families.
How to Make Oven Baked 3-Ingredient Chicken Florentine Casserole
Ingredients
- 4 boneless, skinless chicken breasts
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 can (10 3/4 ounces) condensed cream of chicken soup
Directions
- Preheat the oven to 350 degrees F and lightly grease a medium casserole dish or a 9×13 inch baking dish.
- Spread the drained spinach evenly across the bottom of the prepared dish.
- Spoon the condensed cream of chicken soup over the top and spread it gently to cover the spinach.
- Arrange the chicken breasts over the spinach mixture in a single layer, pressing them down slightly so they settle into the sauce.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and continue baking for 15 to 20 minutes more, or until the chicken is cooked through and the top is bubbling and lightly golden.
- Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle slightly. When plating, spoon the creamy spinach around each piece of chicken.
How to Serve Oven Baked 3-Ingredient Chicken Florentine Casserole
Serve this casserole hot from the oven. It goes well with a simple side salad or some crusty bread. The creamy sauce makes it comforting and filling, so it doesn’t need much alongside it.
How to Store Oven Baked 3-Ingredient Chicken Florentine Casserole
You can store leftover casserole in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 350 degrees F until warmed through, or you can use the microwave for quicker reheating.
Tips to Make Oven Baked 3-Ingredient Chicken Florentine Casserole
- Make sure to drain the spinach well to avoid excess moisture in the casserole.
- Feel free to season the chicken with salt, pepper, or your favorite herbs for added flavor.
- For extra creaminess, you can stir in some cream cheese or sour cream into the soup before spreading it over the spinach.
Variation
You can easily customize this recipe by adding other ingredients such as cooked mushrooms, diced tomatoes, or even cheese for extra flavor. These additions can give the casserole a unique twist while still keeping it simple.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted and drain it well before using.
2. Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Just make sure to wrap it tightly. When ready to eat, thaw it in the fridge overnight and then bake as directed.
3. What can I pair this dish with?
This casserole pairs well with a side salad, steamed vegetables, or mashed potatoes for a complete meal.
Oven Baked 3-Ingredient Chicken Florentine Casserole
Ingredients
Method
- Preheat the oven to 350 degrees F and lightly grease a medium casserole dish or a 9x13 inch baking dish.
- Spread the drained spinach evenly across the bottom of the prepared dish.
- Spoon the condensed cream of chicken soup over the top and spread it gently to cover the spinach.
- Arrange the chicken breasts over the spinach mixture in a single layer, pressing them down slightly so they settle into the sauce.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and continue baking for 15 to 20 minutes more, or until the chicken is cooked through and the top is bubbling and lightly golden.
- Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle slightly.
- When plating, spoon the creamy spinach around each piece of chicken.
