CHICKEN FLORENTINE SALAD RECIPES

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CREAMY CHICKEN FLORENTINE PASTA | ALLRECIPES



Creamy Chicken Florentine Pasta | Allrecipes image

Creamy and comforting, this creamy chicken Florentine pasta is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. You can easily feed more by increasing your pasta.

Provided by bfr610

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 14

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 cup shredded Swiss cheese
1 cup shredded mozzarella cheese
½ cup mayonnaise
¼ cup minced fresh basil
1 small onion, diced
16 ounces baby spinach
1 (10.5 ounce) can condensed cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon ground black pepper
½ cup seasoned bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While the macaroni is cooking, combine chicken, Swiss and mozzarella cheeses, mayonnaise, basil, and onion in a bowl. Add spinach, condensed soup, garlic powder, thyme, and pepper; mix to combine.
  • Drain macaroni. Gently stir into the chicken mixture. Transfer to an ungreased 9x13-inch baking dish.
  • Toss bread crumbs with melted butter; sprinkle over the casserole.
  • Bake, uncovered, in the preheated oven until bubbly, 40 to 45 minutes.

Nutrition Facts : Calories 480.5 calories, CarbohydrateContent 32.1 g, CholesterolContent 78 mg, FatContent 26.6 g, FiberContent 2.7 g, ProteinContent 28.4 g, SaturatedFatContent 9 g, SodiumContent 667.4 mg, SugarContent 2.9 g

FLORENTINE SALAD RECIPE - BETTYCROCKER.COM



Florentine Salad Recipe - BettyCrocker.com image

A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 24

Number Of Ingredients 10

1/2 cup white or red wine vinegar
1/2 cup olive or vegetable oil
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 1/2 lb fresh spinach or 6 bunches leaf lettuce, coarsely shredded or torn into small pieces (18 cups)
1 cup chopped green onions (16 medium)
12 slices bacon, crisply cooked, crumbled
6 hard-cooked eggs, chopped, if desired

Steps:

  • In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors.
  • In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately.

Nutrition Facts : Calories 65 , CarbohydrateContent 2 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 115 mg

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