The quick and delicious Chicken Florentine casserole can be put together in a short time.

Chicken halves are lightly pounded then placed over a bed of spinach and mushrooms. The sauce baked over the chicken is a cream of mushroom soup base mixed with sautéed garlic, half-and-half and Parmesan cheese. Right before the end of the baking time, grated mozzarella cheese is sprinkled over the top of the casserole.

I generally use frozen cut-leaf spinach for this dish. Fresh can be used, but you have to use plenty of it since it wilts down so much. One pound of fresh spinach cooks down to 1½ to 2 cups so you have to use a lot of it to serve six people. That’s why I think the frozen is easier for this recipe and especially if you like plenty of spinach. This dish can be served as is or on a small bed of pasta.

Corinne Cook is a columnist for The Advocate. Reach her at