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Chicken Florentine Casserole


Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 - 8


1 jar                             Robert Rothschild Farm Artichoke Spinach Dip                                            

1 cup                           Sour cream                                        

1/2 cup                        Parmesan cheese, shredded                                    

2 cups                         Mozzarella, shredded, divided                                               

1 (16 oz.) can             Buttermilk biscuits (flaky style)                                              

1 lb.                             Chicken breast, diced


Preheat oven to 350 degrees F. Mix Artichoke Spinach Dip, sour cream, shredded Parmesan, and half of the mozzarella together in a large bowl. Cut each biscuit in quarters, and dice chicken breast. Mix gently into sauce until completely coated. Spread into a 9x9-inch oven safe baking dish, and bake for 1 hour. Cover with tin foil after 30 minutes.

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