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This creamy chicken Florentine casserole combines tender pieces of chicken, fresh spinach and a rich, creamy sauce, all baked to perfection with a golden, cheesy crust.
Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast. Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF).
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the broccoli, soup and milk in the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese.
Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast. Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add ...
Heat the oil in a 10-inch skillet over medium heat. Add the potatoes. Cover and cook for 10 minutes, stirring occasionally. Stir the soup, milk, garlic powder, broccoli and chicken in the skillet.
Add mushrooms; sauté 4 minutes. Add chopped shallots and pressed garlic; sauté 3 minutes. Add chicken; sauté 2 minutes to heat through. Transfer to plate. Add 1 tablespoon oil to skillet. Add spinach; sauté 2 minutes. Season to taste with salt and pepper. Drain. Spoon chicken mixture, then spinach over roll bottoms. Top with remaining cheese.
Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender. While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic.
Place the broccoli and chicken into a 9-inch pie plate. Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken.