Florentine Pasta Casserole with Chicken and Spinach
by Editorial Staff
The recipe for this casserole is for those who like to eat well and tasty (and you can feed the whole company). In addition to chicken and spinach, the dish contains three types of cheese and spicy dry-cured prosciutto ham.
Servings: 10
Ingredients
- Butter – ½ cup
- Prosciutto (Italian ham), finely chopped slices – 140 g
- Chopped garlic – 2 cloves
- Flour – ½ cup
- Chicken broth – 3 cups
- Milk – 3 glasses
- Chicken, cooked, finely chopped – 4 cups
- Shredded Gruyere cheese – 2 cups
- Shredded Mozzarella cheese – 1 glass
- Grated Parmesan cheese – ½ cup
- Salt – 1 ½ teaspoon
- Ground black pepper – ½ teaspoon.
- Fresh spinach (young leaves) – 250 g
- Pasta (very wide short noodles) prepared according to package instructions – 440 g
Directions
- Preheat the oven to 175 degrees. Lightly grease your ceramic ovenware.
- Melt butter in a cauldron, add pieces of prosciutto and garlic. Cook over medium heat, stirring often, for 3-4 minutes (for a crispy ham). Add flour and cook for 2 minutes, stirring constantly. Pour in the broth and milk, stir until smooth. Bring to a boil and cook for 6-8 minutes until thickened. Stir in chicken, three types of cheese, salt, and pepper. Stir to melt the cheese. Add spinach and warm noodles.
- Pour the mixture into the prepared dish. Bake in the oven for 30-35 minutes. Sprinkle with grated Parmesan, if desired. Serve hot. Bon Appetit!
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