Best Chicken Florentine Paula Deen Recipes

CHICKEN FLORENTINE (PAULA DEEN)

Steps:

• Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
• In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
• Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
• Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
• Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

CHEESY CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

EASY CHICKEN FLORENTINE

Steps:

• Season chicken with salt and pepper.
• Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
• Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
• Serve on plates and top with shredded mozzarella cheese.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.