Chicken Florentine Casserole

Once I managed to pull myself out from underneath my warm blankets this morning, I peered out my window to find beautiful snow-laden trees.  Hooray for our first snowfall!  I so very badly wanted to bundle up, dash through the snow and awaken Frosty from his slumber... but a little thing called work was in the way.  My hope is that the snow stays put for a few hours longer.  I could use a good excuse to warm up with some homemade hot cocoa.

On cold days like these, this hearty casserole bathed in a delicious white wine cream sauce is a perfect comforting meal to come home to after a long day.  My family absolutely loves this dish and I hope you will, too.  

Ingredients:

• 2 c cooked chicken, shredded or cubed, seasoned with salt and pepper 
• 8 oz egg noodles, cooked al dente, drained 
• 2 tbsp olive oil 
• 1/2 c carrot, julienned
• 1/4 c onion, minced 
• 2 large cloves garlic, minced 
• 1 c heavy cream 
• 1/3 c milk (I use skim)
• 1/2 c white wine 
• 1/3 c chicken broth 
• 1/4 c butter 
• 1/2 c grated Parmesan cheese
• 1/2 c shredded mozzarella cheese 
• 1 tsp dried basil 
• Optional:  1/4 tsp crushed red pepper flakes 
• 1 c frozen peas 
• 1 c frozen spinach, thawed and squeezed of excess liquid  
• Salt, or to taste 
• Pepper, or to taste 

Topping

• 2 tbsp grated Parmesan cheese
• Optional:  1/4 c crushed crackers, Panko or breadcrumbs
• 2 tbsp butter, melted 

Directions:

Preheat oven to 350 degrees.  

Heat the olive oil in a large skillet over medium heat.  Add the carrot and onion to the hot skillet and season with salt and pepper.  Cook until soft, about 5 minutes.  Stir in the garlic and cook for 1 minute longer.

Pour in the heavy cream, milk, white wine and chicken broth into the skillet.  Stir in the butter, Parmesan cheese and mozzarella cheese and sprinkle with the basil and optional red pepper flakes.  Bring the mixture to just a boil.

Add the peas, spinach, cooked chicken, and drained pasta to the skillet and stir well to combine.  Reduce the heat and simmer for 10 minutes uncovered, stirring occasionally.  Taste and season with salt and pepper, to taste.  All said and done, I use a little under 1 teaspoon of salt and a little over 1/4 tsp of pepper.

Carefully pour the contents of the skillet into a lightly greased 2 1/2 quart casserole dish.  Evenly sprinkle the Parmesan cheese and optional crushed crackers for the topping and drizzle with the melted butter.

Bake uncovered for 25 to 30 minutes, or until the top begins to slightly brown.  Remove from the oven and allow it to sit for a few minutes before serving.

Enjoy!