The Ultimate Weeknight Save: 3-Ingredient Oven-Baked Chicken Florentine Casserole

Prep the Oven and Dish

Preheat the oven to 375°F (190°C). Lightly grease an 8×11-inch or 9×13-inch baking dish with non-stick spray or olive oil.
Layer the Chicken

Pat the chicken breasts dry with paper towels. Season both sides lightly with salt, pepper, and garlic powder if desired. Lay them flat in a single layer at the bottom of the prepared baking dish.
Top with Creamed Spinach

Spoon the thawed creamed spinach evenly over the top of each chicken breast, spreading it out to cover the meat completely.
Add the Cheese & Bake

Generously scatter the shredded mozzarella cheese over the spinach layer. Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and lightly golden around the edges.
Rest and Serve

Remove from the oven and let rest for 5 minutes before serving. Spoon the warm spinach cream sauce over the top of each piece when plating.

Add Extra Crunch: Sprinkle a quarter-cup of grated Parmesan or panko breadcrumbs over the mozzarella before baking.
Pairing Options: Serve alongside roasted garlic potatoes, steamed egg noodles, or a crisp green side salad with lemon vinaigrette to cut through the richness.
Meal Prep Friendly: Assemble the casserole up to 24 hours in advance, cover tightly with foil, and store in the refrigerator until ready to bake. Add 5 extra minutes to the baking time if cooked straight from the fridge

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