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Chicken Florentine Recipe

Chicken Florentine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (247)

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Average Rating:

Total Reviews: 247

Showing 141-150 of 247

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  • on November 10, 2008

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    After reading the reviews I thought this is going to be hit or miss. I know my family, no curry, no wine. I just omitted the curry and added water rather than the wine. I had cubed cooked chicken, about 3.5 cups (? and it just was not enough.

    Aside from not enough chicken this got rave rave reviews from two picky (neither will eat mayo or mushrooms boys, my non-veggie eating boyfriend, and his more gourmet taste best friend. It was a wide gamut of critics and everyone loved it.

    I made this up a few weeks ago and froze it. I did end up cooking for 45+ min. rather than only the 30. It just wasn't bubbly enough at 30 minutes. We put this over plain white rice and it really complimented it perfectly. I will make this again and again only doubling the amount of chicken, shredding as the recipe stated. I will also omit the pats of butter on the top as I didn't really get any value added to the recipe with them. I will also cut back on the parm-crumb topping or switch to crushed ritz crackers.

    I also wanted to comment about those that say this is too rich. What were you expecting? It has mayo, sour cream, and cheese!! Of course it's a rich dish, it's not for every day.


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  • on November 09, 2008

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    We didn't enjoy this at all why would she tell you to add more lemon if you don't have wine. TO MUCH LEMON. I won't make this again.

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  • on November 09, 2008

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    I printed out this recipe last week and have been threatening to make it ever since. Today I finally got everything together and started on it, but then I noticed the 24 hour prep time!

    Reading the other reviews here to see if there was anything about skipping the refrigeration/freezing process, I was met with almost nothing but complaints about what a terrible dish it was. However, I decided to go ahead and finish making it anyway, and was pleasantly surprised with how well it turned out. It was definitely one of the best chicken casseroles I've had.

    I didn't really change the recipe any other than skipping the last step about freezing and then letting it thaw. When it was in the oven, I turned the broiler on for a minute at the end to get the top nice and browned. Other than that everything was by the book. My family loved it (My dad ate 4 servings!.

    I did think that the Parmesan was a little strong on top, so I might use a little less or mix it with a little more bread crumbs next time. (I did use fresh Parmesan.

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  • on November 08, 2008

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    Even after reading all the comments, I felt comfortable making this dish. I've tried other recipes and they have turned out well. However, this was not good. I do advise to try something else. It was a waste of my time.

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  • on November 04, 2008

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    I made a large amount as I was having many guests to an open house. I didn't use as much spinach, nor did I use the lemon juice. Couldn't figure out why the lemon juice at all. I did squeeze the extra moisture out of the spinach. You can lighten the recipe some with light sour cream and mayonnaise.

    I used more curry as I like curry. I didn't have all dry white wine, so used some sweeter wine that I had (not Manashevitz or anything like that, just a sweeter white wine. It was delicious, but very soupy, so I would recommend that you cook some rice or noodles to serve with it.

    I have enough left over for a dinner party. I put it in the freezer. Something to look forward to.

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  • on November 02, 2008

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    I followed this recipe exactly. Next time I will cut back the spinach like others suggested. It was too overwhelming. I didn't mind the curry powder. I think it was the first time I have had it. I also wound up sprinkling some french fried onions on the casserole in the last 5-10 minutes to give it some added flavor since I was afraid it would be a little bland. Everyone in my family loved it but I thought it was just okay. Next time I might saute some onions in with the chicken before mixing everything together.

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  • on October 26, 2008

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    My kids are actually writing this review.
    We can't believe you all did not like this reciepe it was good. We loved the chicken, cheese and the spinach. We could taste all the ingredients and it was delicious together.

    My kids prepared and made this dish which tells you how easy it is to make.
    It was fun putting all the ingredients together and it did not take long to make. We only made half of the receipe's portion size. We did not use the white wine and we used colby and montery jack cheeses instead of parm.

    They can not wait to try another receipe!

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  • on October 26, 2008

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    NOT A GOOD MIXTURE OF FLAVORS. BETTER THE SECOND DAY, BUT STILL WOULD NOT ACCEPTABLE.

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  • on October 25, 2008

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    If you don't like curry or enjoying new spices...this recipe is not for you. My husband and I really enjoy food- globally. In this recipe we found the curry a bit distracting- not awful. Will make recipe again but will cut the curry out. I think I would also make a substitute for or even skip the mayo - the sourcream, cream of mushroom and cheese are plenty. I also added penne pasta to spread out the calories It worked perfectly and will do this again. I look forward to tasting the left overs tonight to see how the flavors setlle.

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  • on October 24, 2008

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    I just finished cleaning up after making this. I love Paula Deen to death, but this was such a flop. The casserole is extremely rich and needs a rice pilaf to be served with it, if someone happens to enjoy this dish. I made the vidalia cornbread with it; equally disappointing. I have a feeling my boyfriend will stop and get a burger after he leaves my house. =(

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