Chicken Florentine Casserole

This past Wednesday my husband and I visited my parents. My mother wanted us to stay for dinner but she had no idea what she could make, so I rummaged through her freezer and cupboards and came up with this recipe...

Utensils you will need:

9 x 13" casserole dish

Ingredients:

2-3 Chicken breasts chopped

2 - 16oz Bags of frozen spinach thawed but NOT drained

1 - Onion, chopped

4 - Cloves of garlic, minced

1 - 8oz package of fresh mushrooms, sliced

1 - 10.5 oz can condensed cream of chicken

2c - uncooked brown rice

1 - 8oz package of shredded 2% sharp cheddar

Seasonings: Pepper, Onion Powder etc.

Directions:

1. Pour one bag of undrained spinach into bottom of an ungreased 9 x 13" casserole dish.

2. Top spinach with chopped onion and chicken.

3. Evenly shake rice over chicken.

4. Spread the second bag of spinach over the rice and season lightly.

5. Add the sliced mushrooms and minced garlic.

6. Pour condensed soup over mushrooms and add water until you see it seeping up through the spinach.

7. Top with cheese, cover with aluminum foil, and bake at 350ºF for 1 hour.

8. Remove foil and bake for another 15 minutes.

Allow casserole to cool for at least 5 minutes before serving. And enjoy!

Yield:
8 Servings

Notes:
My mother didn't have any shredded cheese so I made do with what was on hand... powdered cheese she saved from mac and cheese boxes (she sometimes uses mac and cheese to make macaroni salad *no self-respecting person uses powdered cheese in macaroni salad!*). The dish in the picture was topped with two packets mixed with water until they had a smooth, yet thick consistency. I cooked it uncovered due to the extra water :)

Nutritional Information:

Per 1/8 Casserole

Calories  272	%DV*
Total Fat  6.0	9.2%
Saturated Fat  2.2g	11%
Total Carbohydrate  22g	7.3%
Sodium  542mg	22.5%
Fiber  4.1g	16.4%
Sugar  1g
Protein  33.1g
Cholesterol  60.3mg	20.1%

Vitamin A	140.1%
Calcium	27.3%
Iron	15.9%
Vitamin C	23.4%

*Based on 2,000 calorie diet