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2 C uncooked elbow macaroni

3 C Shredded cooked chicken

1 can (10.75oz) condensed cream of mushroom soup

2 C shredded swiss cheese

1 pkg (10oz) frozen creamed spinach(thawed)

1/2 C Mayonnaise

1/2 C loosely packed minced fresh basil

1 t garlic powder

1/2 t dried thyme

1/2 t pepper

1/2 C seasoned bread crumbs

2 T butter melted

Chicken Florentine Casserole


  1. Preheat oven to 350. Cook macaroni according to package instructions.
  2. Meanwhile, in a large bowl, combine shredded chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme, and pepper.
  3. Drain the macaroni; gently stir into the chicken mixture. Transfer to an ungreased 2 1/2 qt baking dish. Toss the bread crumbs and butter; sprinkle over casserole.
  4. Bake uncovered for 40-45 minutes or until bubbly.