An easy-to-make variation on the classic chicken Florentine casserole that is sure to impress.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package penne pasta
- ½ cup butter
- ½ medium red onion, chopped
- 1 tablespoon minced garlic
- 1 (8 ounce) package sliced fresh mushrooms
- 2 (10.5 ounce) cans condensed cream of chicken soup with herbs
- 1 cup half-and-half
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice
- 2 tablespoons Italian seasoning
- 1 teaspoon ground cayenne pepper
- 3 cups chopped cooked turkey
- 5 ounces fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and place in a large bowl.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and garlic and saute until translucent, about 5 minutes. Add mushrooms and cook for about 2 minutes.
- Mix condensed soup, half-and-half, Parmesan cheese, lemon juice, Italian seasoning, and cayenne pepper in a bowl. Add to the skillet and reduce heat to medium-low. Cook for 12 minutes, then remove from the heat.
- Add turkey, spinach, and sauce to the penne; stir until well combined. Transfer to a casserole dish and top with mozzarella cheese.
- Bake in the preheated oven until golden brown and bubbly on top, about 30 minutes.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 15 g |
| Sodium | 863 mg |
| Sugars | 4 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |