12 March 2007

Chicken Florentine

This is something Kea makes, a recipe from his mom.

monterey jack
cream of mushroom soup

1. If you want to do a square pan, use about four pieces of chicken. Season with salt and pepper (Kea also puts garlic but I don't know if this is necessary) and brown.

2. You can use frozen or fresh spinach. Put a layer of this on the bottom of the pan.

3. Layer the chicken next and pour cream of mushroom on top.

4. Slice mushrooms for the next layer.

5. Slice cheese and put on top.

6. Bake for about 15 minutes or until cheese is browned.

7. Eat with rice.

Time: 60-75 minutes

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At 5:22 PM , Blogger Julie said...

Hey, that sounds like a no-noodle twist on lasagna! I should give this recipe a try; Kawika *loves* stuff with cream of mushroom soup.

At 8:38 AM , Blogger archi.monkey said...

This might be a stupid question, but I figured I should ask for clarification. So step 4, put mushrooms on top of spinach... so you're adding another layer of spinach OVER the chicken? (step 2 says put one layer of it at the bottom) Just asking because this does sound like an interesting dish to cook.

At 2:48 PM , Blogger Robyn said...

archi.monkey: oops, no, i just meant that mushrooms are the next layer. (it got mixed up cuz i wasn't sure at first and had to check with kea.) and yeah, i knew you would like this one.

julie: i love cream of mushroom too!

At 11:10 PM , Blogger Julie said...

Yes, there's something very soothing about cream of mushroom soup! Hey, I meant to tell you that I made this dish the other night and it was a big hit! I had to improvise, since we didn't have mushrooms (I used a tomato instead), and we only had half a can of cream of mushroom left (which I supplemented with half a cup of chicken stock, but it still turned out yummy. Adding spinach to a dish makes it look really pretty, yeah? :)


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