We took off a few days :0) one was for Jamboree, one was for Game night with friends, one was left overs and one for Justin's bday night out... so now we are back at it!!!
Tonight is Chicken Florentine casserole! This is another that when prepping I have been dying to have!!! Apparently this originated from Kraft
1 t oil
1 1b boneless skinless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
1 tub Philadelphia Italian cheese and herb cooking creme
3/4 cup milk
1 box bow tie pasta (farfalle), already cooked
1 package fresh spinach (10 oz)
1 cup mozzarella cheese
4 slices bacon, cooked and crumbled (I used 8 slices cause you can never have too much bacon)
1 1b boneless skinless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
1 tub Philadelphia Italian cheese and herb cooking creme
3/4 cup milk
1 box bow tie pasta (farfalle), already cooked
1 package fresh spinach (10 oz)
1 cup mozzarella cheese
4 slices bacon, cooked and crumbled (I used 8 slices cause you can never have too much bacon)
Heat oven to 375 and heat oil in large skillet on medium heat. Add chicken and
garlic, cook and stir 6-7 minutes or until chicken is done. Stir in all
remaining ingredients except bacon. Spoon into 9x13 baking dish that is sprayed
with cooking spray and bake covered for 25 minutes or until heated through,
uncovering and sprinkling with bacon after 15 minutes. HOWEVER If you make this ahead double the cooking cream used because
the sauce tends to dry out. Plus, you will need to double the baking time to
bring it from cold to hot, rather than from warm to hot.
NOTES: It certainly does dry out .. I'd say have an extra container on hand of the cooking creme to be able to add to it... and I would also suggest stirring up a few times to cook evenly.
So here are the ratings...
Patrick - 4
Justin - 3
TJ - 4
Haylee -3
Kayla - 3
It will be added to the cookbook but apparently wasn't their most favorite ever
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