Sunday, February 13, 2011

Chicken Florentine

1 can Roasted Garlic Cream of Chicken Soup
1 1/2 cups water
1/2 of a 20-ounce bag frozen cut leaf spinach, thawed and well drained
1 can (14.5 ounces) diced tomatoes with Italian herbs, drained
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch cubes
2 1/2 cups penne pasta, cooked and drained
1/2 cup shredded mozzarella cheese

Heat the oven to 375°F. Stir the soup, water, spinach, tomatoes and chicken in a 3-quart shallow baking dish. Cover the baking dish.
Bake for 20 minutes. Uncover the baking dish and stir in the pasta.
Bake for 20 minutes or until the pasta mixture is hot and bubbling. Sprinkle with the cheese. Let stand for 5 minutes or until the cheese is melted.
*This recipe gets a VERY low Hubby rating... he is not a fan so that's why I made it this week when my mom was over. Its not the recipe he doesn't like, just the tomatoes and spinach! Oh well you cant please them all!
Keep on Cooking!!

No comments:

Post a Comment