There are some casseroles that do not need a long list of ingredients to earn a place at the Sunday table, and this chicken Florentine is one of them. It has that sensible, supper-time charm so many 1960s magazine recipes carried, turning a few handy ingredients into something that feels company-worthy. Baked until the chicken is tender and the creamy spinach topping is bubbling and golden, it is the kind of meal that tastes like cooler weather, church suppers, and the sort of family dinner where everyone reaches for a second spoonful.
This casserole is lovely with buttered egg noodles, fluffy rice, or mashed potatoes to catch every bit of the creamy spinach sauce. If you want to round out the plate, a dish of green beans, glazed carrots, or a simple lettuce salad with a tart vinaigrette makes a fine contrast to the richness. Warm rolls or a piece of crusty bread fit right in too, especially when supper calls for a little extra comfort.
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. Heat the oven to 350°F and lightly grease a white oval casserole dish. Pat the chicken breasts dry and arrange them in an even layer in the dish.
2. Spread the well-drained spinach evenly over and around the chicken, then spoon the condensed soup across the top to cover the spinach as evenly as you can.
3. Bake uncovered for 40 to 50 minutes, or until the chicken is cooked through and the top is bubbling and lightly golden. Let the casserole rest for 5 minutes before serving.
4. Serve hot with noodles, rice, or mashed potatoes, spooning plenty of the creamy spinach sauce over each portion.
Variations & Tips
Cheesier Sunday Supper: If you want a richer casserole, scatter a handful of shredded mozzarella or Swiss cheese over the top during the last 10 minutes of baking. It is not part of the original three-ingredient charm, but it does make the top especially bubbly and pretty.
Spinach Tip: Be sure to squeeze as much moisture as possible from the thawed spinach before adding it to the dish. Too much water can thin the sauce and keep the casserole from baking up nice and creamy.
Chicken Shortcut: If the chicken breasts are especially large, cut them in half lengthwise or gently pound them to an even thickness. That helps everything cook more evenly and keeps one piece from drying out before the others are done.
Soup Swap: Cream of mushroom soup works nicely here if that is what you have in the pantry. It gives the casserole a deeper, earthier flavor that fits right in with the spinach.
Make It a Meal: This casserole reheats well the next day, so do not hesitate to bake it ahead for a busy weeknight. Store leftovers covered in the refrigerator and warm them gently so the sauce stays smooth.