On chilly days like these, this hearty Chicken Florentine 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. It's one of my go-to meals whenever I have leftover cooked chicken. Oh, and it's even better the next day!
- 1 1/2 c cooked chicken, cubed, seasoned with salt and pepper
- 8 oz pasta, cooked al dente, drained
- 2 tbsp extra virgin olive oil
- 1 large carrot, julienned
- 1/4 c onion, minced
- 3 cloves garlic, minced
- 1 c heavy cream
- 1/3 c milk
- 1/3 c chicken broth
- 1/2 c white wine
- 1/4 c butter
- 1/2 c grated Parmesan cheese
- 1/2 c shredded mozzarella cheese
- 1 tbsp fresh basil, finely chopped
- 1/4 tsp crushed red pepper flakes
- 1 c frozen peas
- 1 c cooked spinach, drained of excess liquid
- Salt, or to taste
- Pepper, or to taste
- 2 tbsp grated Parmesan cheese
- Optional: 1/4 c crushed crackers, Panko or breadcrumbs
- 2 tbsp butter, melted
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 cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute longer.
Pour in the heavy cream, milk, chicken broth and white wine into the skillet. Stir in the butter, Parmesan cheese and mozzarella cheese. Add the basil and 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.
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 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.