Chicken Florentine

Mom got this recipe from a cookbook created at her work for employee appreciation week last year. This recipe is from Susan Castanette. We had it last night and it was delicious! We served it with rice.


1/4 C butter
1 Tbs minced garlic
1 can cream of mushroom soup
1 Tbs Italian seasoning
1/2 c half and half (or cream)
1/2 c grated parmesan
1 bag fresh spinach
8 oz sliced mushrooms
4 boneless skinless chicken breasts (or abt 8 tenders)
1-2 cup shredded mozzarella cheese

Melt butter in saucepan, and stir in garlic soup, seasoning, half and half, and parmesan.
Arrange spinach in 9x13 casserole. Cover with mushrooms and half the sauce. Arrange chicken on top and cover with remaining sauce. Bake at 350 for 45 minutes or until chicken is done. Top with mozzarella for last 10 minutes of baking. Serve!