This oven baked 3-ingredient chicken Florentine casserole is the kind of simple supper that proves you do not need a long grocery list to put something comforting on the table. It has that old-fashioned casserole charm so many of us grew up with, combining tender chicken, creamy spinach, and a golden baked topping into a dish that feels both practical and special, just like the kind of recipe a grandmother would tuck away and make again and again for family dinner.
Serve this casserole with buttered egg noodles, fluffy rice, or mashed potatoes to catch every bit of the creamy sauce. For something lighter, a simple green salad, steamed green beans, or roasted carrots round out the meal nicely, and a basket of warm rolls makes it feel especially Sunday-dinner worthy.
Oven Baked 3-Ingredient Chicken Florentine Casserole
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (10 3/4 ounces) condensed cream of chicken soup
Directions
1. Preheat the oven to 350°F and lightly grease a medium casserole dish or 9x13-inch baking dish.
2. Spread the drained spinach evenly across the bottom of the prepared dish, then spoon the condensed cream of chicken soup over the top and spread it gently to cover the spinach.
3. Arrange the chicken breasts over the spinach mixture in a single layer, pressing them down slightly so they settle into the sauce.
4. Cover the dish with foil and bake for 30 minutes. Uncover and continue baking for 15 to 20 minutes more, or until the chicken is cooked through and the top is bubbling and lightly golden.
5. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle slightly, then spoon the creamy spinach around each piece of chicken when plating.
Variations & Tips
For extra flavor: If you are willing to stretch past three ingredients, a sprinkle of shredded mozzarella or Parmesan over the top during the last 10 minutes of baking adds a beautiful golden finish and makes it taste even more like a classic Sunday casserole.
For picky eaters: Chop the cooked chicken into bite-size pieces before serving so every spoonful gets a little chicken and creamy spinach together. This can make the dish feel more familiar for kids who are unsure about a full chicken breast on the plate.
Drain the spinach well: This is the biggest tip for success. Squeeze out as much moisture as you can after thawing so the casserole stays creamy instead of watery.
Use thin chicken breasts: If your chicken breasts are very large, slice them in half horizontally or pound them to an even thickness so they cook more evenly and stay tender.
Make it a complete meal: To turn this into a fuller one-dish supper, serve it over rice or noodles right from the start. The creamy sauce stretches nicely and makes the whole meal feel hearty and comforting.