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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