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Chicken Florentine Casserole

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Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner, Main Dish
Cuisine American

Ingredients
  

  • 2 cups elbow macaroni, uncooked
  • 3 cups cooked and shredded chicken
  • 2 10 oz cans condensed cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 2 cups Swiss cheese, grated
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried thyme
  • 0.5 cup Parmesan cheese, freshly grated
  • 1 cup breadcrumbs
  • 2 tablespoons butter, melted
  • to taste Kosher salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 350°F.
  • In a large pot of boiling salted water, cook elbow macaroni according to package directions. Drain and set aside.
  • In a large bowl, combine shredded chicken, cream of chicken soup, mayonnaise, sour cream, thawed spinach, Swiss cheese, garlic powder, and thyme. Season with salt and pepper, then mix well to combine.
  • Add the cooked macaroni to the mixture and stir until everything is evenly incorporated.
  • Transfer the mixture to a greased 9x13-inch baking dish and spread into an even layer.
  • Sprinkle Parmesan cheese evenly over the top.
  • Toss breadcrumbs with melted butter and sprinkle over the casserole.
  • Bake in the preheated oven until the top is golden brown and the casserole is bubbly, about 40 minutes.

Notes

Feel free to substitute Swiss cheese with mozzarella or provolone. This dish reheats beautifully for leftovers the next day.
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