Campbells Creamy Chicken Florentine Recipes

CAMPBELL'S CHICKEN FLORENTINE LASAGNA

Campbell's Chicken Florentine Lasagna image

I got this in an email from Campbell's today. I checked to see if it was already on here, and found several that are different than this one, so here it is. I am going to try it soon. Sounds delicious.

Provided by jrivera

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 3/4 ounce) cans campbell's condensed cream of chicken with herbs soup
2 cups milk
1 egg
1 (15 ounce) container ricotta cheese
6 uncooked lasagna noodles
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken or 2 cups turkey
2 cups shredded cheddar cheese (about 8 ounces)

Steps:

Stir the soup and milk in a small bowl until smooth. Stir the egg and ricotta in a medium bowl.
Spread 1 cup soup mixture in a 3-quart shallow baking dish. Top with 3 uncooked lasagna noodles, ricotta mixture, spinach, chicken, 1 cup Cheddar cheese and 1 cup soup mixture. Top with remaining uncooked lasagna noodles and remaining soup mixture. Cover the baking dish.
Bake at 375°F for 1 hour or until the lasagna is hot. Uncover the baking dish. Top with the remaining Cheddar cheese. Let stand for 10 minutes.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking the spinach apart with a fork halfway through heating.

Nutrition Facts : Calories 368.6, Fat 17.1, SaturatedFat 9.2, Cholesterol 115, Sodium 185.1, Carbohydrate 25.1, Fiber 2.1, Sugar 1.1, Protein 28.4

CHEESY CHICKEN FLORENTINE CASSEROLE

Cheesy Chicken Florentine Casserole image

My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.

Provided by Kaylee Sawyer

Categories Chicken Casserole

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
½ cup unsalted butter
2 tablespoons unsalted butter
2 cups shredded Parmesan cheese
1 ½ pints heavy cream
1 (10.5 ounce) can condensed cream of broccoli soup
3 tablespoons chopped fresh oregano, or to taste
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh parsley, or to taste
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g

EASY CHICKEN FLORENTINE (CAMPBELL'S) RECIPE - (4.5/5)

Easy Chicken Florentine (Campbell's) Recipe - (4.5/5) image

Provided by sandiB2010

Number Of Ingredients 6

Ingredients

1 3/4 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 large onion, minced (about 1 cup)
1 carton (14.5 ounces) Campbell's® Savory Portobello Mushroom Soup
6 ounces (6 ounces) fresh baby spinach (about 8 cups)
1/2 cup grated Parmesan cheese

Steps:

1. Season the chicken as desired. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet. 2. Add the onion to the skillet and cook until the onion is tender, stirring occasionally. Stir in the soup and heat to a boil. Stir in the spinach and cook until the spinach is wilted. 3. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cheese.

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