Julie's Chicken Florentine Casserole

I know. I just said I wasn't a big fan of casseroles that use a lot of canned soups. This too is an exception. 


2 cans cream of chicken soup
1/2 package fresh spinach, rinsed and dried between paper towels
1 package PERDUE SHORT CUTS Carved Chicken Breast, Grilled Italian Style or any kind of precooked chicken from meat case or chicken tenders without skin that you've cooked, or for really easy a rotisserie chicken from the deli!
1 8 oz. carton sour cream
1 C milk
½ C fresh grated parmesan cheese or 1 package, not from shaking container (I usually over do the parmesan…and add some from the can too.)
½ C minced onion
½ t salt
¼ t pepper
1/8 t nutmeg
A generous sprinkling of garlic powder or minced garlic to taste. (I use the minced garlic in a jar from the produce dept. ‘cause we LOVE garlic)
1 package pasta, cooked and drained ( I like to use egg noodles, but fettuccini is good too.)
Pam cooking spray
1 to 2 C shredded mozzarella cheese

Spray 9 x 13 casserole dish with Pam. Combine first 11 ingredients in large bowl. Place 1/3 of cooked noodles in bottom of casserole dish. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 mozzarella cheese. Continue to layer in this manner until all ingredients are used. Bake at 325 for 1 hour or until it begins to bubble. Broil top to brown. Yields 8, 1 C servings. You can freeze what you don’t eat and reheat at a later date.

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