Cheesy Chicken Florentine Casserole

4 servings


20 minutes

active time

55 minutes

total time


4 (4 ounce) skinless, boneless chicken breast halves

½ cup unsalted butter

2 tablespoons unsalted butter

2 cups shredded Parmesan cheese

1 ½ pints heavy cream

1 (10.5 ounce) can condensed cream of broccoli soup

3 tablespoons chopped fresh oregano, or to taste

2 tablespoons chopped fresh basil, or to taste

2 tablespoons chopped fresh parsley, or to taste

1 teaspoon garlic powder, or to taste

salt and ground black pepper to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

2 cups shredded mozzarella cheese


Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.

Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.

While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.

Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.

Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.


Serving Size



1386 kcal

Total Fat

120 g

Saturated Fat

73 g

Unsaturated Fat

0 g

Trans Fat



453 mg


1660 mg

Total Carbohydrate

19 g

Dietary Fiber

3 g

Total Sugars

3 g


61 g

4 servings


20 minutes

active time

55 minutes

total time
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