Served at the 2019 Farmers’ Table Wine Trail, Bias Winery

4 skinless, boneless chicken breast halves
¼ cup butter
3 tsp minced garlic
1 tbsp lemon juice
1 tbsp Italian seasoning
1 (10.75 oz) can condensed cream of mushroom soup
½ cup half-and-half
½ cup grated parmesan cheese
16 ounces frozen chopped spinach, thawed and drained
4 oz. fresh mushrooms, sliced
2/3 cup bacon bits
2 cups shredded mozzarella cheese

Preheat oven to 350°F. Place chicken on a baking sheet; bake 20 to 30 minutes, until no longer pink. Remove and set aside. Increase oven temp to 400°F. Melt butter in a saucepan over medium heat. Stirring constantly, mix in garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half and Parmesan cheese. Arrange the spinach over the bottom of a 9×9 baking dish. Layer on the mushrooms. Pour half the sauce mixture over the mushrooms. Arrange chicken breasts in the dish and cover with the remaining sauce. Sprinkle with bacon bits and top with mozzarella cheese. Bake 20-25 minutes until bubbly and lightly browned. Time: 1 hour; Serves 4-6

Serve with Bias Winery Liebeswein.

Bias Winery Creamy Chicken Florentine Casserole

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