Saturday, June 9, 2012

Chicken Florentine Casserole

1 tbsp olive oil
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 clove garlic, minced
1 container (10oz) Philadelphia Italian Cheese and Herb Cooking Creme
3/4 cup milk
2.5 cups uncooked farfalle pasta, cooked according to package directions and drained
6 oz fresh baby spinach, rinsed and drained
1 cup shredded mozzarella
4 oz bacon, cooked and crumbled

1. Preheat oven to 375.

2.Hear oil in a large skillet with a lid over medium heat. Add chicken and garlic; cook, covered, stirring frequently, until chicken is done. Add spinach in batches until it is wilted down.

3. Add remaining ingredients, except for bacon, stirring to combine. Spoon into a 1.5-quart casserole dish sprayed with cooking spray.

4. Cover and bake for 25 minutes, uncovering and sprinkling with bacon after 15 minutes.

5. Remove from oven and allow to cool and thicken for 10 minutes before serving.

Serves 4-6.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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