Description
This Chicken Florentine Casserole is a creamy, comforting baked dish featuring tender chicken medallions and fresh spinach combined with a rich, flavorful sauce. It’s an easy-to-make meal perfect for family dinners, offering a delicious way to enjoy classic Florentine flavors in a wholesome casserole form.
Ingredients
Scale
Chicken
- 1.5 lbs chicken breasts, sliced into 1-inch medallions
Vegetables
- 10 oz fresh baby spinach, roughly chopped
Sauce and Others (estimated)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
- 1/2 teaspoon nutmeg (optional)
- 1/2 cup shredded mozzarella or fontina cheese for topping
Instructions
- Prepare the chicken: Slice 1.5 lbs of chicken breasts into 1-inch medallions to ensure even cooking and tender bites throughout the casserole.
- Cook the spinach: Roughly chop 10 oz of fresh baby spinach and sauté it lightly in a skillet over medium heat for 2-3 minutes until wilted. Squeeze out excess water from the spinach thoroughly to prevent excess moisture in the casserole.
- Cook the chicken: In the same skillet, heat olive oil or butter over medium heat. Add the chicken medallions, season with salt and pepper, and cook until just browned on both sides but not fully cooked through, about 3-4 minutes per side.
- Prepare the sauce: In a bowl, combine heavy cream, grated Parmesan cheese, minced garlic, nutmeg (if using), and additional salt and pepper to taste. Mix well to create a creamy sauce base.
- Assemble the casserole: In a casserole dish, layer the cooked chicken medallions and sautéed spinach evenly. Pour the creamy sauce over the top, ensuring all pieces are coated. Sprinkle shredded mozzarella or fontina cheese evenly over the entire casserole.
- Bake the casserole: Preheat the oven to 375°F (190°C). Bake the assembled casserole uncovered for 20-25 minutes, or until the chicken is cooked through, the sauce is bubbly, and the cheese on top is melted and golden brown.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and flavors to meld beautifully.
Notes
- It is important to squeeze excess water from the spinach after cooking to avoid a watery casserole.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- For extra flavor, consider adding sautéed mushrooms or a pinch of red pepper flakes to the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This casserole pairs well with a side of crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Florentine, casserole, baked chicken, creamy chicken dish, spinach chicken casserole, Italian-American recipe
