Oven Baked 3-Ingredient Chicken Florentine Casserole
The Quiet Little Miracle of 3-Ingredient Chicken Florentine Casserole is a creamy, comforting dinner made with chicken, frozen spinach, and condensed cream of chicken soup. It bakes into a cozy, low-prep casserole that is perfect over rice, egg noodles, or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts preferably not wildly uneven in thickness
- 1 package frozen chopped spinach 10 ounces, thawed and very well drained
- 1 can condensed cream of chicken soup 10 3/4 ounces, undiluted
Instructions
- Preheat your oven to 350°F and lightly grease a medium casserole dish or a 9x13-inch baking dish.
- Spread the thawed, thoroughly drained chopped spinach evenly over the bottom of the dish, breaking up any big clumps with your fingers or a fork, then spoon the condensed cream of chicken soup over the spinach and gently spread it so most of the spinach is covered.
- Arrange the chicken breasts in a single layer over the spinach and soup mixture, pressing each one down slightly so it settles into the sauce.
- Cover the dish tightly with foil and bake for 30 minutes so the chicken stays moist while everything begins cooking.
- Remove the foil and bake for another 15 to 20 minutes, until the chicken is cooked through and the sauce is bubbling around the edges.
- Let the casserole sit for 5 to 10 minutes before serving, then spoon the creamy spinach alongside each chicken breast and serve over rice, egg noodles, or mashed potatoes if desired.
Notes
Store leftovers covered tightly in the refrigerator for about 3 days, keeping the chicken and sauce together in a shallow container. Reheat portions loosely covered in the microwave until hot, stirring the spinach sauce around the chicken if needed, or reheat covered in a 350°F oven until warmed through; the sauce may look looser after chilling, so stir it and serve over rice or noodles.
Nutrition
Calories: 320kcal
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