Crunchy Chicken Florentine is cheesy and smothered in a creamy spinach and mushroom-style sauce with a crisp, buttery topping—an ideal, easy weeknight dinner.
This Crunchy Chicken Florentine is a comforting, creamy dish topped with a satisfyingly crunchy layer. It’s simple to prepare and well suited to busy weeknights.
For the quickest option, use cooked chicken—smoked or rotisserie chicken from the supermarket works perfectly. I often cook extra chicken at the start of the week and keep it refrigerated for easy meals.
I’ve tried several variations of Chicken Florentine and have adapted this recipe until it matched our tastes. The balance here gives a creamy sauce that isn’t too thin—perfect for serving over rice or mashed potatoes.
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The crunchy topping should remain slightly clumpy and moist rather than powdery dry. I recommend dropping teaspoonfuls of the cracker mixture over the cheese so it forms rustic clusters—this yields the best texture.
Salt is listed as optional in the ingredients because the soup and crackers add saltiness; adjust to taste if needed.
Use fresh spinach when possible—fresh leaves deliver better texture and flavor than frozen spinach in this recipe.
Crunchy Chicken Florentine
Crunchy Chicken Florentine
Linda Nortje
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Ingredients
- 1 can (410g) Cream of Mushroom Soup (Condensed)
- ½ can Milk (use the soup can to measure)
- 1 cup Sour Cream
- Salt to taste (optional)
- 500 g Chicken Fillets cooked, cubed (16 oz)
- 2 cups Fresh Spinach chopped
- 1 cup Mozzarella Cheese grated
- ½ cup Unsalted Butter melted
- 16 Ritz Crackers crushed
- 1 TB Poppyseeds
- 1 t Fresh Garlic crushed
Instructions
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Preheat the oven to 180°C (350°F). Spray a 20 x 30 cm (9 x 12 inch) baking dish with cooking oil.
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In a bowl, combine the cream of mushroom soup, milk and sour cream. Season with salt if desired. Pour half the mixture into the bottom of the prepared dish.
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Spread the cubed cooked chicken evenly over the sauce, then add the chopped spinach.
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Pour the remaining soup mixture over the spinach and sprinkle the grated mozzarella on top.
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In a small bowl, mix the melted butter, crushed crackers, poppyseeds and crushed garlic. Spoon this crumb mixture across the mozzarella in clusters. Bake 25–30 minutes, or until the topping is golden and the sauce is bubbling.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.
Serve with mashed potatoes or rice and a simple vegetable side.
LINDA
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