I don’t know how I feel about the weather lately. The trees have changed colors and the leaves are starting to fall. It certainly looks like fall outside and some days it even feel likes it. But just when I get comfortable with the chill in the air the next day it goes back up to 70 degrees. Why the heck is that happening?
Dear planet, please forget about global warming so I can have a normal fall! Thanks.
I love everything about fall, which you already know, but something I love about the colder months is the comfort food that goes along with the chill in the air. I have a comfort food for every season (tacos are my jam in the summer, actually I like tacos always). In the fall and winter those foods usually consist of roasting something in the oven or cooking something low and slow all day long. Did you see my award-winning chili?
Since I wanted to do something comforting I decided to do my grandmother’s Chicken Florentine. I made one minor change to the original recipe by adding noodles and thus creating a Chicken Florentine casserole. Grandma would probably have enjoyed this version too!
I am no stranger to casseroles and I am fairly certain my dad was an expert at making baked noodle dishes on the nights he was in charge of dinner. I think the family gem was the tuna noodle casserole, I can’t even recall everything that went into that casserole but I think it would have made the 50’s home cook proud due to the use of condensed soups and canned tuna (yum!). Oh where would we be without Campbell’s soup?
Grandma’s Chicken Florentine does not contain any 50’s throwbacks but it has the essence of those dishes we would have growing up. Maybe you will add this to your list of comfort foods.
Ingredients
- 5 Oz. Spinach
- 1 1/2 Tbsp. Butter
- 1 1/2 Tbsp. Flour
- 1 Tsp. Salt
- Dash Ground Cayenne Pepper
- 1/2 Onion Chopped
- 1 3/4 Cup Milk
- 1/4 Cup Swiss Cheese
- 1/4 Cup Light Cream
- 1 Cup Cooked Chicken (Diced)
- 1 Pkg. Egg Noodles
- Dry Breadcrumbs
- 2 Tsp. Melted Butter (for topping)
Instructions
- In a large pot cook your noodles according to the package. Preheat your oven to 350. In a small skillet saute your spinach, once cooked drain spinach and set aside. In a small saucepan melt your butter and add your onions, cook until your onions start to soften. Add your flour and mix until the flour starts to clump with the butter and onions. Gradually add your milk and stir to break up any lumps. Stir the milk until it starts to thicken, add your cream and cheese along with the salt and cayenne pepper. In a prepared casserole dish add your cooked noodles, add your spinach and chicken on top of the noodles. Pour your cheese sauce over the noodles and gently mix to incorporate all the ingredients. In a small bowl combine your melted butter and breadcrumbs, sprinkle the breadcrumbs on top of the casserole and bake in the oven until the breadcrumbs start to brown and the dish is warmed through.
That looks delicious! I am definitely going to try this.