Chicken Florentine Bake

Last night was busy as always but I thought I could cook a nice meal instead of those quick recipes that I have been sharing with you. Just like most French people, I go to the grocery store every day in quest of what I am going to cook. You may think it is a waste of time, but I don’t mind. On the contrary, I think going to the grocery store once a week may be expensive because I may not get to use what I purchased, or I may change my mind about fixing the food I bought and the food goes bad. I also like to browse through the various aisles, and  see what is new. This week, in fact, for the first time, I bought a Yuca root. Don’t really know how I am going to fix it, but I will find out:-)

So anyway, here I was at the grocery store looking for the very few items I had planned on cooking, when suddenly the TV screen caught my eye. There was a young woman on the TV screen who was describing this new recipe. It sounded easy and very appetizing: Chicken Florentine Bake, and the store had everything gathered right in front of you. Well you can say that they got me:-) because I did not go home with the items I needed but rather a whole list of things…..

For this recipe, you will need: 1 cup frozen of creamed spinach, 2 cups of Deli rotisserie chicken (chopped), 8 oz of fresh mozzarella cheese (divided), 1/2 cup of whole milk, 1 (10-oz) container Italian cooking cream, 1 large egg, 1 (4-oz) jar diced pimientos (drained), 3/4 cup of Deli roasted tomatoes, 1 cup of quartered artichoke hearts (drained), 1 cup of fresh sliced mushrooms, and 1 bag of 16 oz gnocchi pasta.

I know, I know, I cheated…. but sometimes it is okay too:-)

Preheat oven to 400 degrees F. Microwave spinach on high 2-3 minutes to thaw. Remove chicken (breast only) from bones; cut into bite-sized pieces. Cut mozzarella cheese into bite-size pieces. Combine in a large bowl, spinach, milk, cooking creme, egg, pimientos, and 1 cup of the cheese. Stir in chicken, tomatoes, mushroom, and gnocchi. Transfer mixture to a 9- x 13-inch baking dish and cover with foil; bake 25-30 minutes. Uncover and top with remaining 1 cup cheese. Bake 8-10 more minutes or until bubbly and cheese melts. Let stand 2-3 minutes before serving.

I thought it was very good. My kids were not fond of it because of the spinach and the tomatoes. My husband said “It was good, but you don’t need to fix it again.” I guess that was a hint for saying, please don’t repeat.

Ahhhh, what I am going to do with this family?!?! It is difficult to steer them away from the beef potato theme….

If I were you, I would definitely fix it. It was very very good! just not very good for waistline;-)