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Simple Chicken Florentine Casserole

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Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch.

What You Need:

(Makes: 6 servings)

2 cups of uncooked elbow macaroni

3 cups of shredded cooked chicken

1 can (10 & 3/4 ounces) of condensed cream of mushroom soup, undiluted

2 cups (8 ounces) of shredded Swiss cheese

1 package (10 ounces) of frozen creamed spinach, thawed

1/2 cup of mayonnaise

1/4 cup of loosely packed minced fresh basil

1 teaspoon of garlic powder

1/2 teaspoon of dried thyme

1/2 teaspoon of pepper

1/2 cup of seasoned bread crumbs

2 tablespoons of butter, melted

What to Do:

STEP 1) Cook the macaroni according to package directions.

STEP 2) Meanwhile, in a large bowl, combine the chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.

STEP 3) Drain the macaroni; gently stir into chicken mixture. Transfer to an ungreased 2 & 1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake casserole, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly.

STEP 4) Enjoy!

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