Chicken Florentine Casserole

• 2 tablespoons olive oil
• 8 boneless, skinless chicken breasts approximately 3 lbs
• 1/2 teaspoon pepper or to taste
• 2 ounces prosciutto
• 6 ounces baby spinach fresh
• 8 tablespoons butter reserving 6 tablespoons for the sauce
• 8 ounces sliced mushrooms
• 1/2 onion medium, finely chopped
• 6 cloves garlic minced
• 22 5/8 ounces Campbell's Condensed Cream of Mushroom Soup
• 1 cup cream we used half and half
• 2 tablespoons fresh lemon juice approximately 1/2 lemon
• 1 tablespoon italian seasoning
• 1 1/2 teaspoons dried parsley reserve 1/2 teaspoon for the top
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

1. Grease an 11" x 11" baking dish.
2. Lightly pepper one side of the chicken breasts then add them to a hot skillet with the olive oil. Over medium high heat brown and cook the chicken breasts approximately 10 minutes on each side. Cover with a lid and continue to cook over medium high heat for 5 minutes. Remove from skillet and set aside.
3. Preheat oven to 400u0b0 F.
4. Add the prosciutto to the hot pan and cook until just a little crispy. Set aside, cool and chop into pieces.
5. Continuing over medium high heat, add the spinach to the hot skillet, stir and cook just until wilted. Remove from heat and lay the wilted spinach evenly in the greased baking dish.
6. Add 2 tablespoons butter to the hot skillet, along with the sliced mushrooms and continue to cook over medium high heat until the mushrooms are lightly browned, approximately 5 minutes. Add the onions and cook until translucent, approximately 2-3 minutes. Add the garlic and cook one minute, just to release the garlic flavor.
7. Add the Campbell's(R) Condensed Cream of Mushroom Soup, the cream, lemon juice, Italian seasonings, dried parsley, Parmesan cheese and the remaining 6 tablespoons of butter. Stir and cook until all ingredients are well blended and melted together.
8. Pour 1/2 of the sauce over the wilted spinach, then add the chicken breasts. Spoon the remaining sauce over the chicken, making sure to cover the chicken. Add the chopped prosciutto, then layer the shredded mozzarella cheese and sprinkle the reserved 1/2 teaspoon dried parsley.
9. Bake in a preheated 400u0b0 F oven for 20-25 minutes, or until bubbly and golden brown.

olive oil, pepper, baby spinach fresh, butter reserving, mushrooms, onion, garlic, campbells, cream, lemon juice approximately, italian seasoning, parsley reserve, parmesan cheese, mozzarella cheese

Taken from www.yummly.com/recipe/Chicken-Florentine-Casserole-1651970 (may not work)