Creamy Chicken Florentine
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/2 of a 20-ounce bag frozen cut leaf spinach, thawed and well drained (about 3 1/2 cups)
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
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.
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.
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