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Chicken Spinach Mushroom Bake
Chicken Spinach Mushroom Bake

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The ingredients needed to prepare Chicken Spinach Mushroom Bake:
  1. Provide 2 cups chicken, cooked (shredded)
  2. Use 10 oz mushrooms (canned or fresh)
  3. Get 6 oz spinach roughly chopped
  4. Use 1/2 cup mozzarella shredded
  5. Use 1 medium onion chopped
  6. Take 1 tbsp butter
  7. Provide 3 garlic cloves minced
  8. Use 1/2 tsp thyme
  9. Take 1/2 tsp crushed red pepper
  10. You need to taste Salt and pepper
  11. Use For the sauce:
  12. Use 1 (15 oz) container of ricotta cheese or ¾ cup heavy cream
  13. Get 3 oz cream cheese
  14. Prepare 2 oz mozzarella
  15. Use 1/4 cup parmesan grated
  16. Use Pinch nutmeg
  17. Use to taste Salt and pepper
Steps to make Chicken Spinach Mushroom Bake:
  1. Boil chicken.
  2. Preheat the oven to 350F.
  3. Melt butter in a frying pan over medium-high heat. Add onion, garlic and thyme. Cook for 30 seconds. Add mushrooms and red pepper flakes, then season with salt and pepper and sauté for 8 minutes.
  4. Stir in spinach (a handful at a time, allowing to wilt before adding the next handful), and cook for an additional 2 minutes or until spinach wilts. Set aside.
  5. In a small saucepan, combine all sauce ingredients. Heat on low, stirring occasionally, until cheese melts and the sauce becomes smooth and homogeneous.
  6. In a casserole dish, arrange a layer of shredded chicken meat. Spread over half of the cheesy sauce then arrange a layer of mushroom-spinach mixture. Spread remaining sauce on top, sprinkle with mozzarella and bake for 20 minutes or until browned and bubbly on top or turn on broiler for the last 3-5 minutes for extra crispy cheese.
  7. Let stand for 5 minutes before serving and enjoy.

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella. Remove the chicken from the skillet. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. In a lage saute pan, melt butter and add mushrooms and garlic.

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