Receta Three-Cheese Chicken Florentine
This chicken casserole is a favorite. Easy to prepare, it makes a great everyday meal.
Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting. Serve family style or portion out in individual ramekins. You cannot go wrong with this scrumptious pasta dish.
I usually make the dish in advance and bake it when ready to serve dinner.
Great with a nice salad and some crusty bread.
This recipe is adapted from Cooking Light!
- THREE CHEESE CHICKEN FLORENTINE
- 1 teaspoon olive oil
- Cooking spray
- 3 cups thinly sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- ¼ teaspoon freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- ½ cup (2 ounces) grated fresh Parmesan cheese, divided
- ½ cup 2% reduced-fat milk
- 1 (10¾-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.
3.2.2045
Tags: casserole recipe, chicken casserole, chicken florentine, easy dinner, featured, one dish meal, pasta, pasta dishes, spinach
Category: Main Dishes