Chicken Florentine Casserole and Kitchen Fatigue

I think I have an illness called "Kitchen Fatigue".  It's a real thing.  Okay, well I saw it on a Burger King ad on my Pinterest page.  Nevertheless, I feel like I really do have it.

With all the restaurants opened, then closed, then open...take out, no wait...you can eat indoors now.  Just kidding...you have to take out again.  It is literally making my head spin!

I find myself struggling for new meal ideas.  Not that there isn't short of one million recipes out there, I'm just getting tired of searching and trying to mix it up...hence the "kitchen fatigue".

I did find this dish in one of my rabbit holes.  It's simply elegant for guests, but easy enough for a week night dinner.  Lots of layers, flavor, and beautiful sauce!  I would have been happy just eating spoonfuls of this sauce alone for dinner.

Have a blessed weekend and continue to stay safe, healthy, and sparkly!

Chicken Florentine Casserole

Courtesy of 365daysofeasyrecipes.com

1 Tbl butter

8 ounces fresh mushrooms, sliced

4 cups fresh baby spinach

4 skinless, boneless chicken breasts, halved

1/4 cup butter

1 Tbl minced garlic

1 Tbl lemon juice

1 (10.75 ounce) can condensed cream of chicken soup

1 cup half and half

1/2 cup Parmesan cheese

1 tsp basil

1 tsp oregano

1/2 tsp salt

4 slices bacon, cooked and crumbled 

2 cups Mozzarella cheese, shredded

* Your choice of pasta

Preheat oven to 400 degrees.

Grease a casserole dish and set aside.

Melt butter in a large frying pan.  Add the sliced mushrooms an cook until tender.  Add the spinach and cook until wilted.  Transfer the mushrooms and spinach to the casserole dish.

Place the sliced chicken breasts over top of the spinach.

In a separate sauce pan, melt 1/4 cup butter over medium heat.  Add the minced garlic and cook for about 30 seconds, until fragrant.  Stir in the lemon juice, can of soup, half and half and Parmesan cheese until well combined.  Add basil, oregano, and salt.

Pour the sauce over top of chicken.  Cover with foil.

Bake in oven for about 40 minutes until chicken is cooked through.  Remove the foil and sprinkle bacon pieces on top of the sauce, then add the cheese.  Bake for an additional 10 minutes until the cheese is crispy.

While chicken is cooking, bring a pot of water to a boil and cook pasta as per package instructions.  Serve the chicken over your pasta.  Cheers!

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