Cheesy Chicken Florentine

Wonderful cheese sauced chicken with spinach. Serve over rice or egg noodles.




3 packages frozen chopped spinach, thawed & squeezed dry 2½ pounds whole chicken breasts, cooked and cut into pieces 2 8oz. packages cream cheese 8 oz. extra sharp cheddar cheese, grated 2 cups milk ¼ teaspoon. salt ¼ teaspoon pepper ½ teaspoon dill ½ teaspoon garlic 1 Tblsp. Parsley flakes 1 cup parmesan cheese 1 cup bread crumbs (Panko if desired) ¼ cup (½ stick) butter, melted

Nutritional information

No nutrition information available


Add chicken. Make sauce by melting cream cheese, milk, seasonings, and ⅔ cup parmesan cheese. (Reserve ⅓ cup parmesan cheese for bread crumb mixture). Preheat oven 375. Lightly butter 9x13" casserole. Line with uncooked spinach). Blend over low heat until smooth. Pour cheese sauce over spinach and chicken. Combine bread crumbs and melted butter. Add ⅓ cup reserved parmesan cheese. Sprinkle mixture on top of chicken. Bake uncovered for 30 minutes.