Kitchen notes · a little help before you start
Chicken Florentine Casserole
Chicken Florentine casserole has a creamy spinach filling under a soft layer of melted mozzarella. Parmesan and garlic give the chicken a savory flavor throughout. It's an inviting bake to scoop into when your appetite calls for plenty of cheese and a warm, generous plate.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Squeeze the spinach well
Frozen spinach holds onto a surprising amount of water. Press out as much as you can before mixing, so the casserole stays creamy instead of turning loose or watery in the dish.
2. Mix until it looks even
The chicken, spinach, soup, dairy, cheese, garlic, and bouillon all go in together. Stir until the spinach and sauce are spread through the chicken rather than sitting in clumps.
3. Cover first, cheese later
Bake the casserole covered before adding the mozzarella. That gives the filling time to heat through without drying out, then the cheese melts on top during the final uncovered bake.
Get to know the ingredients
Cooked shredded chicken
Use shredded chicken here, not raw chicken. The casserole is built around already-cooked chicken being warmed through in the creamy mixture.
Thawed chopped spinach
The spinach should be thawed before you squeeze it. Chopped spinach blends into the casserole more easily once the extra water is pressed out.
Cream of mushroom soup
The can of cream of mushroom soup helps make the sauce. If mushroom isn't your favorite, use cream of chicken soup instead.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken Florentine Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
After the covered bake, scatter the mozzarella over the top and return the dish to the oven just until it melts. Parsley is optional, so add it only if you want a little fresh finish before serving warm.
A little more help as you go
Use a medium casserole dish
Spread the mixture evenly in a medium casserole dish so it bakes at the same pace from edge to center. A level surface also helps the mozzarella melt across the top more evenly.
Pressed garlic mixes in smoothly
Pressed garlic goes straight into the creamy chicken mixture. Give it a good stir so the garlic and bouillon are distributed through the whole casserole, not concentrated in one bite.
A few questions you might have
Do I need to cook the spinach first?
No. The spinach is frozen chopped spinach that has been thawed, then squeezed dry. Once it’s mixed into the casserole, it bakes with the rest of the filling.
Can I add the mozzarella before the first bake?
Add it after the covered bake. The recipe has you uncover the casserole, add the mozzarella, then bake a little longer until the cheese melts.
What if I don’t want to use cream of mushroom soup?
You can use cream of chicken soup instead if you prefer. That swap is specifically noted for this casserole.
How dry should the spinach be after squeezing?
As dry as you can reasonably get it. The instruction is to squeeze out all the water possible, which helps keep the creamy filling from thinning out.
Is the parsley required?
No. Parsley is just an optional garnish at the end. The casserole is ready to serve warm once the mozzarella has melted.
Any more cooking tips?
You can also use cream of chicken soup in place of cream of mushroom in this recipe if you prefer.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
