Chicken Florentine Casserole

Here's everything you love about chicken Florentine in one easy-to-make casserole topped with crumbled cooked bacon.

Rated 4.2 from 48 votes

Prep Time

25M

Total Time

50M

Servings

6 servings

What You Need

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread

3/4 cup plus 2 Tbsp. milk , divided

1/2 tsp. dried Italian seasoning

1 tsp. oil

1 lb. boneless skinless chicken breast s, cut into bite-size pieces

1 clove garlic , minced

1 cup farfalle (bow-tie pasta) , cooked

1 pkg. (10 oz.) frozen chopped spinach , thawed, drained

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

4 slices OSCAR MAYER Bacon , cooked, crumbled

Instructions

1. Mix cream cheese spread, 2 Tbsp. milk and seasoning until blended.

2. Heat oil in large nonstick skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. Stir in cream cheese mixture and all remaining ingredients except bacon. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.

3. Bake 10 min. Top with bacon; bake, uncovered, 15 min. or until casserole is heated through.

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