Variation on lindrusso's Chichen Florentine Casserole

[woodsl]

About a week ago, I tasted a wonderful chicken asparagus casserole made by a restaurant here in Dallas. However, it was obviously swimming in butter, so I went searching for a light version of a chicken asparagus casserole. I could not find one, but when I saw the raves that everyone gave lindrusso's Chicken Florentine Casserole, I decided to use that recipe and substitute fresh asparagus for the spinach. I made it tonight and it was fabulous (I also added some fresh mushrooms)!! The only thing I would change with the asparagus version is the amount of oregano. It was a little overpowering compared to the asparagus. Otherwise, it was great.

lindrusso, THANK YOU for the original recipe!! It was so good, I can't wait to make it again with spinach instead of asparagus.

sorry about the typo in the topic. I don't know how to fix it.

Sharon



[This message has been edited by woodsl (edited 04-01-2001).]

[lindrusso]

woodsl - Thanks for posting the aspargus idea. I just cooked asparagus for the first time last week and my husband was pleasantly surprised. I'll keep this in mind for future asparagus adventures!

[chefbec]

Was this posted recently? I'd love to know where I can find this!

[woodsl]

Originally posted by chefbec:
Was this posted recently? I'd love to know where I can find this!

I found it by searching under Chicken Florentine Casserole, but I'm not sure the topic of the thread had "Chicken Florentine Casserole" in it. I think it was about spinach. If you can't find it, let me know and I will post it tomorrow.

Sharon



[This message has been edited by woodsl (edited 04-01-2001).]

[KimKelly]

I just went looking for the Chicken Casserole and though I would post it for anyone interested. Thanks Lindrusso!

Kim
CHICKEN FLORENTINE CASSEROLE

4 (about 1 pound) boneless, skinless chicken breast halves
3/4 cup water
1/2 cup dry white wine
1 large clove garlic, sliced
1 pound fresh spinach, rinsed
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
6 ounces less-fat cream cheese, cut up and softened
3/4 cup grated Parmesan cheese
1/2 pound linguine, broken in half
2 tablespoons bread crumbs
1/2 teaspoon paprika

1. Heat oven to 375. Lightly oil 8x8x2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.

2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch wide shreds.

3. Place wet spinach in a large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.

4. Heat oil in a saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1 3/4 cup broth mixture; cook, stirring until thickened and smooth, 3-4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan cheese. Add cheese sauce and shredded chicken to spinach in pot.

5. Meanwhile, add linguine to boiling water; cook until firm but tender, 9-10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. Combine remaining Parmesan cheese, crumbs and paprika in a small bowl. Sprinkle over top casserole. Bake in 375 oven about 30 minutes or until golden and bubbly. Let stand 15 minutes. Serve.


This one is VERY easy and a nice way to use fresh basil or any fresh herb would do nicely. It is from "In the Kitchen with Rosie", so it too is low-fat.

[ellielk]

Can you tell me a little more about how you prepared this dish with the asparagus?

Originally posted by woodsl:
About a week ago, I tasted a wonderful chicken asparagus casserole made by a restaurant here in Dallas. However, it was obviously swimming in butter, so I went searching for a light version of a chicken asparagus casserole. I could not find one, but when I saw the raves that everyone gave lindrusso's Chicken Florentine Casserole, I decided to use that recipe and substitute fresh asparagus for the spinach. I made it tonight and it was fabulous (I also added some fresh mushrooms)!! The only thing I would change with the asparagus version is the amount of oregano. It was a little overpowering compared to the asparagus. Otherwise, it was great.

lindrusso, THANK YOU for the original recipe!! It was so good, I can't wait to make it again with spinach instead of asparagus.

sorry about the typo in the topic. I don't know how to fix it.

Sharon

[This message has been edited by woodsl (edited 04-01-2001).]

[woodsl]

Ellielk,

I substituted about 2/3 lb of fresh asparagus (I did not have a whole lb) for the spinach. I steamed the asparagus until it was almost done, and then chopped it into 1/2 to 1-inch pieces. Since I only had about 2/3 lb of asparagus, I also added about a cup of chopped mushrooms that I had sauted slightly in a touch of olive. I followed the rest of the recipe exactly. I did think the oregano was a little strong for the asparagus; so, next time, I will cut it in half. If you think there is another spice that would compliment asparagus better, you could probably substitute that for the oregano. I really like asparagus, and thought the casserole was excellent. My husband liked it too - he had two huge servings.

[chefbec]

Thanks for posting that, KimKelly! (and thanks Lindrusso) http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by chefbec (edited 04-02-2001).]

[Karen M]

We had the asparagus version for dinner last night. It was very good. DH gave it an 8.