Chef Laura’s Chicken Florentine
I use chicken breast that I boil and shred, but you can also use canned shredded chicken if you prefer. This casserole is creamy and comforting, and the toasty breadcrumbs gives it the perfect crunch!
Chicken Florentine
Serves 8
Ingredients
| 3 Cups | Shredded Chicken Breast |
| 1 Package | Cream Spinach |
| 1/2 Cup | Great Value Mayo |
| 2 Tbsp | Sweet Cream I Can’t Believe It’s Not Butter |
| 1/2 Cup | Great Value Plain Bread Crumbs |
| 2 Cups | Dry Great Value Elbow Noodles |
| 1 Can | Great Value Cream of Mushroom Soup |
| 2 Cups | Great Value Swiss Cheese, Shredded |
| 1 Tsp | Garlic Powder |
| 1/2 Tsp | Black Pepper |
| 1/4 Cup | Dried Basil |
| 1/2 Tsp | Dried Thyme |
Directions
Preheat oven to 350F. Cook macaroni according to package directions.
Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2 qt baking dish. Toss bread crumbs and butter; sprinkle over casserole.
Bake, uncovered, until bubbly, 40-45 minutes.
Enjoy!
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Healthi Weight Loss Plans
Carb Conscious: 15 BITES
Conquer Cravings: 13 BITES
Sugar Smart: 17 BITES
Better Balance: 15 BITES
Calorie Command: 573 Calories
Keeping Keto: 36 Net Carbs
