If you love to cook, you've come to the right place! Every recipe you'll find here has been made by one of us in our home kitchen. Each one is good enough to share with our friends.

Saturday, May 12, 2012

Chicken Florentine Casserole

Time for another cooking creme recipe.  As usual, the prep time was longer than indicated.  And I hate spinach - I can never get it to defrost for me!  I also sprinkled some extra mozzarella on top with the bacon.  The spinach makes you forget how much cheese you're eating!  Overall, very tasty and a recipe I'll make again.


1 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
3/4 cup milk
2 cups cooked farfalle (bow-tie pasta)
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled

HEAT oven to 375ºF.

HEAT oil in large skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. Stir in all remaining ingredients except bacon.

SPOON into 1-1/2 qt. casserole sprayed with cooking spray; cover.

BAKE 25 min. or until heated through, uncovering and sprinkling with bacon after 15 min.

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