 |
| Poppy Chicken Florentine |
Combines two well-loved chicken casseroles–poppy seed chicken casserole and chicken florentine. This is definitely a marriage made in heaven.
I’m mad for the taste of buttered Ritz cracker crumbs and have been since I discovered that broccoli cheese casserole. I discovered the famous poppy seed chicken casserole a couple of years later. I was planning to make the latter, but then ran on a recipe for chicken florentine.
Hmmm…I had mozzarella. I had a half package of chopped spinach in the freezer—why not? Also thought that garlic would be a WONDERFUL addition to those buttered Ritz crumbs…so I got to work on this. I added sliced black olives–if you hate them, leave them out. You can always replace with sliced fresh mushrooms–or even canned for that matter. Whatever works for you. Basic thing here is the chicken breast, the soups, sour cream, mozzarella, the spinach and those to-die-for crumbs!!!
This is the pan it’s baked it. My favorite rectangular size of my Revol collection~~
Poppy Chicken Florentine
- 1 lb boneless, skinless chicken breasts, cooked
- 1 – 10 oz can cream of chicken soup
- 1 – 10 oz can cream of mushroom soup
- 1 cup sour cream
- 1 tsp salt (optional)
- 1/2 cup sliced black olives
- 1 cup chopped spinach, thawed and thoroughly drained
- 1 cup shredded mozzarella
- 1/2 cup butter melted
- 1 sleeve Ritz crackers, crushed
- 2 tbs poppy seeds
- 2 cloves garlic, crushed
Preheat oven to 350 degrees. Spray or grease a 11 x 7 -inch casserole baking dish.
Slice or dice cooked chicken. Set aside.
In a medium bowl, combine the soups, sour cream and the salt if using.
Melt butter and garlic in a small saucepan. Swirl garlic in the butter until the garlic is infused in the butter. Remove garlic and discard. Add the Ritz crackers and poppy seed, mixing well. Set aside.
Spread 1/2 of the soup mixture on the bottom of the baking dish. Add the chicken. Top with the drained spinach and black olives. Spread remaining soup mixture on top. Top with mozzarella.
Top with the buttered crumbs and bake at 350 for 25-30 minutes or until crumbs are golden brown and sauce is bubbling.
Serves 4
 |
| Poppy Chicken Florentine |
 |
| Poppy Chicken Florentine |
Mary Mitchell says
January 20, 2015 at 12:28 amHi, Made this tonight. My family LOVED it! Even my picky daughter and Husband who claims he doesn't like chicken. Can this be frozen and reheated?
Judith Hanneman says
January 20, 2015 at 1:04 amI'm so glad you all liked it Mary! It could probably be frozen and reheated without too much loss–the cream soups should keep it creamy enough, but the cheese might not "string" after being frozen as there's always some texture loss with freezing softer cheeses. I do freeze blocks of mozzarella and don't find it much of a problem to be honest, but some people do so I have to be upfront about that one 🙂
Sharon Rimmer says
February 19, 2015 at 2:48 amI found your page last night and love reviewing your recipes. I think I was drawn to your page as I find myself often in the kitchen at midnight. I will be grocery shopping for this recipe tomorrow. I make one almost like this and layer bottom of dish with cooked rice and turns out good. So anxious to use the spinach and olives. Also, love your baking dishes.