Oven Baked Ingredient Chicken Florentine Casserole
Step-by-Step Instructions
Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray or olive oil.
Build the Florentine Base: Spread the squeezed, dry spinach evenly across the bottom of the prepared baking dish. Layer the bite-sized raw chicken pieces evenly over the top of the spinach, seasoning lightly with salt, pepper, and garlic powder.
Mix the Cream Sauce: In a small bowl, whisk together the sour cream, ½ cup of the grated Parmesan cheese, and half of the shredded mozzarella.
Smother and Top: Spread the cream mixture evenly over the chicken layer, sealing in moisture. Sprinkle the remaining ½ cup of Parmesan and the remaining mozzarella over the top.
Bake to Perfection: Bake uncovered for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and the cheese topping turns bubbly and lightly golden brown.
Rest and Serve: Let the casserole rest for 5 minutes before serving to allow the savory sauce to settle.
Pro Tips for Success
Squeeze the Spinach Well: Excess water is the main culprit behind watery casseroles. Wrap thawed spinach in a clean kitchen towel or paper towels and squeeze out as much liquid as humanly possible before adding it to the dish.
Shortcut Option: Using pre-cooked rotisserie chicken cuts total oven time down to 20 to 25 minutes—just long enough to heat the spinach through and melt the cheese layer.
Optional Crunchy Topping: Mix ¼ cup of panko breadcrumbs with a tablespoon of melted butter and scatter over the cheese layer before baking for a crunchy finish
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