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Saturday, June 5, 2010

Chicken Spinach Florentine

1 can Cream of Mushroom
1/2 cup water
1 package (10 oz.) frozen cut leaf spinach
1 can Stew tomatoes
2 cups Cooked chicken
3 cups of Penne pasta  (Uncooked)
1 cup shredded mozzarella cheese
dash-oregano and basil
salt and pepper for taste
Parmesan cheese

1-stir the soup, chicken, stew tomatoes, oregano and basil, spinach, and water.
in a 3 quart baking dish. Cover.

2-bake at 375 for 20 minutes, stir.
while the chicken is baking, cook the pasta according to the package directions. drain and stir the hot cooked pasta into the dish.

3- bake for 10 minutes more or until hot and bubbly. stir in 1/2 cup of cheese and stir. sprinkle the rest of the cheese on top. let stand for five minutes.
add salt and pepper for taste and top with parmesan when served.

I made this dish for my family and my nephews daxton and shantz loved it, its a great way to get kids to eat their spinach plus adults too!


1 comment:

Annette W. said...

Hmmm...this does look quite good!!


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