Chicken Florentine Casserole

This chicken Florentine casserole is a paradox: it’s cozy, creamy and comforting, but also somehow bright and fresh. It’s inspired by a classic recipe that’s so popular, you’ve probably eaten it without knowing its name.

Florentine sauce might refer to the Italian city of Florence in its name, but it’s actually a French creation. At its simplest, Florentine is a creamy white sauce with spinach, often served with a protein like chicken, fish (like tilapia Florentine) or eggs (for classic eggs Florentine). Variations on classic chicken Florentine abound. This one is a simplified pasta casserole version, which calls for low-key pantry staples (elbow pasta, condensed soup). It’s like mac and cheese meets Florentine with its golden, toasty bread crumb crust. Make this on any busy weeknight—even the kids will eat it up.

Chicken Florentine Casserole Ingredients

• Elbow macaroni: Noodles are a natural pairing with the thick, creamy Florentine-inspired sauce. We like elbow macaroni, which are naturally bite-sized.
• Shredded cooked chicken: This recipe is a great way to use leftover chicken, whether grilled or rotisserie. You can quickly shred chicken with forks or the paddle attachment of a stand mixer.
• Condensed cream of mushroom soup: Plenty of our favorite casserole recipes start with condensed soup. It delivers tons of flavor, and all you need to do is open a can.
• Swiss cheese: Shredded Swiss cheese dissolves into the sauce, giving it a rich texture.
• Frozen creamed spinach: Frozen vegetables are convenient and still full of flavor. Frozen creamed spinach adds extra richness, but you can use plain frozen spinach instead; just make sure to thaw and drain it first.
• Mayonnaise: The secret ingredient in the sauce is mayonnaise, which adds a distinct tangy flavor to balance the rich cheese and soup.
• Fresh basil: Don’t use dried basil if you can help it. Fresh basil packs a bold flavor punch that the dried stuff just can’t match. To quickly mince basil, roll the leaves, slice them into strips, then finely chop them.
• Spices: Garlic powder, dried thyme and pepper build up the flavor.
• Seasoned bread crumbs: Looking for an easy way to add spice? Sprinkle seasoned bread crumbs over the top of the casserole to form a bronzed, crispy crust.
• Butter: Drizzle melted butter over the casserole to help the top brown.

Directions

Step 1: Cook the noodles

Preheat the oven to 350°F. Cook the macaroni according to the package directions. Drain and set aside.

Editor’s Tip: When making any type of pasta for a casserole, it’s best to cook it to al dente, because it will continue to cook in the sauce in the oven.

Step 2: Make the casserole filling

Meanwhile, in a large bowl, combine the shredded chicken with the soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.

Drain the macaroni, then gently stir it into the chicken mixture.

Step 3: Set up the casserole

Transfer the filling to an ungreased 2-1/2-quart baking dish.

In a small bowl, toss the bread crumbs and butter together. Sprinkle them over the top of the casserole.

Step 4: Bake the casserole

Bake the casserole, uncovered, until it’s bubbly and golden brown on top, about 40 to 45 minutes.

Editor’s Tip: If the bread crumbs start darkening too early, cover the casserole dish with foil and continue cooking. Remove the foil for the last few minutes.

Chicken Florentine Casserole Variations

• Lighten up: Use plain frozen spinach for the creamed spinach and low-fat condensed soup.
• Turn up the heat: This creamy dish can stand up to spice. Add a big pinch of cayenne or pepper flakes with the other seasonings.
• Change the cheese: For a more complex flavor, replace 1/2 cup of the Swiss cheese with shredded Parmesan.

How to Store Chicken Florentine Casserole

Keep leftover chicken Florentine casserole in the refrigerator. Cover the casserole dish with foil or storage wrap, or transfer leftovers to an airtight container.

How long does chicken Florentine casserole last?

The chicken Florentine pasta bake will keep for up to four days in the fridge. The pasta noodles will soften as they sit but will still be tasty.

Can you freeze chicken Florentine casserole?

Technically, you can freeze chicken Florentine casserole, but it’s not our favorite freezer casserole recipe. The mayonnaise in the sauce can separate when frozen, resulting in a “broken” (less smooth) sauce once defrosted. It’s still safe to eat, but is less appealing. If you need to freeze it, store it in the freezer for the shortest possible time, up to one month.

How do you reheat chicken Florentine casserole?

We like to reheat this casserole in the oven, which crisps the bread crumb topping back up. Heat the oven to 350°. Cover the casserole with foil and bake until it’s heated through, about 20 to 30 minutes. Remove the foil for the last 10 minutes of baking to crisp the top.

Chicken Florentine Casserole Tips

Can you make chicken Florentine casserole in a skillet?

Yes, you can adapt this recipe for chicken Florentine for a skillet. After cooking the pasta, drain the noodles and set them aside. Combine the sauce ingredients—minus the chicken—in a skillet and bring them to a simmer. Stir the sauce for a few minutes until the shredded cheese starts to melt. Then add the chicken and noodles and simmer a few minutes more, until everything looks creamy and well-combined. Heat the broiler, then sprinkle the bread crumbs and butter topping over the skillet. Broil the skillet chicken Florentine casserole until the topping is browned and crispy.

What can you serve with chicken Florentine casserole?

Creamy chicken Florentine casserole can be a one-dish meal, since it has protein, starch and vegetables. But it’s absolutely delicious with any good pasta side dish, like roasted broccoli, sauteed zucchini or green beans. In a hurry? Just microwave your favorite frozen veggie until steaming, and serve them with a dollop of butter. As a bonus, serve the casserole with piping hot bread rolls. (We won’t tell anyone if you use the kind from the tube!)