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Chicken Florentine Casserole




Source of Recipe


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Recipe Link: http://chicken.betterrecipes.com/chickenflorentinecasserole.html

Chicken Florentine Casserole

2 to 3 pounds boneless, skinless chicken breasts
8 ounces (1/2 pound) medium size pasta shells
1 envelope Alfredo sauce mix
1, 20 ounce package frozen chopped spinach,
...thawed and squeezed dry
2 Tablespoons Olive oil
2 teaspoons dry basil
16 ounces Ricotta cheese
16 ounces shredded Italian blend cheese

Cook pasta al dente to package directions. Drain and set aside.
Prepare sauce mix to package directions and set aside.
Heat oven to 350.
Cover chicken with plastic wrap and pound with a meat
mallet to about half the original thickness. Cut into strips
or cube. Set aside.
Toss cooked pasta shells with the oil and one teaspoon of
the basil. Spread in a 9x13x2 inch baking dish or pan.
Using 1/2 of the chicken, place evenly over top of the pasta.
Spread Ricotta cheese over chicken.
Sprinkle spinach over top of that.
Sprinkle with 1/2 the shredded cheese.
Pour 1/2 the Alfredo sauce over the cheese and then sprinkle
with the rest of the basil.
Place the remaining chicken on top.
Pour the rest of the Alfredo sauce on that.
Sprinkle with the rest of the shredded cheese.
Bake for 45 minutes.
Makes 6 servings.

Note:
Serves well with a tossed salad and garlic bread.