Creamy Chicken Florentine

Campbell's Creamy Chicken Florentine Recipe

When you're looking for an easy-to-make, but delicious pasta dish, this recipe does the trick.  It mixes chicken cubes with on-hand ingredients like soup, canned tomatoes and a bag of spinach for an oven-made pasta topper that's really tasty.

At a glance


15 min.


1 hr.



Servings: about 1 1/2 cups each

Bake: 40 min.

Stand: 5 min.

Made With

  • Campbell's® Condensed Cream of Chicken Soup

    Campbell's® Condensed Cream of Chicken Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/2 of a 20-ounce bag frozen cut leaf spinach, thawed and well drained (about 3 1/2 cups)
1 can (14.5 ounces) diced tomatoes with Italian herbs, drained
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch cubes
2 1/2 cups penne pasta, cooked and drained
1/2 cup shredded mozzarella cheese

How to Make It

  • 1

    Heat the oven to 375°F. Stir the soup, water, spinach, tomatoes and chicken in a 3-quart shallow baking dish.  Cover the baking dish.

  • 2

    Bake for 20 minutes. Uncover the baking dish and stir in the pasta.

  • 3

    Bake for 20 minutes or until the pasta mixture is hot and bubbling.  Sprinkle with the cheese.  Let stand for 5 minutes or until the cheese is melted.

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