Chicken Florentine Casserole in the crockpot

I have said all of this before, but I love allrecipes.com and I love Bountiful Basket!! I plan my menu for the week based on what I get in my basket. We eat a lot healthier sincbased on those two ingredients. This recipe is soo delicious! 

I am going to give you the recipe how I made it, then I will give you the original recipe. I did not have all the ingredients so I omitted and substituted some things.

Chicken Florentine Casserole in the crockpot

4 skinless, boneless chicken breasts halves

1/4 cup butter

4 cloves minced garlic

1 tbl lemon juice

1 can condensed cream of mushroom soup

1 tbl italian seasoning

1/2 cup whole milk

1/2 cup grated cheddar cheese

1 bunch of fresh spinach

4 ounces fresh mushrooms, sliced

1. Melt butter in medium saucepan over medium high heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, italian seasoning, milk and cheese.

2. Arrange spinach over the bottom of a crockpot. Cover the spinach with the mushrooms. Pour half of mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish. Sprinkle chicken with papirika, salt, and pepper. Top with remaining sauce.

3. Cook on low for 4 hours. (My chicken was frozen so I cooked it on high for 4 hours). If sauce is a little thin, add some flour and stir. Serve over noodles or rice.

This way turned out awesome and it was easy since it was in the crockpot. Now here is the original recipe, which is also awesome!

Chicken Florentine Casserole

4 skinless, boneless chicken breasts halves (uncooked)

1/4 cup butter

3 tsp minced garlic

1 tbls lemon juice

1 can condensed cream of mushroom soup

1 tbls italian seasoning

1/2 cup half and half

1/2 cup grated parmesan cheese

2 (13.5) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cups bacon bit

2 cups shredded mozzarella cheese

1. preheat oven to 400 degrees. Melt butter in medium saucepan over medium high heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, italian seasoning, half and half, and parmesan cheese.

2. Arrange spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half of mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish and cover with remaining sauce misture. Sprinkle with bacon bits and top with mozz cheese.

3. Bake 25 minutes until bubbly and lightly browned.