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Mushroom Chicken Florentine

Total Time

Prep: 20 min. Cook: 4 hours


4 servings

Here’s a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken.


  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup white wine or chicken broth
  • 1/2 cup sour cream
  • 1 teaspoon herbes de Provence
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch pieces
  • 1-3/4 cups sliced baby portobello mushrooms
  • 6 cups fresh spinach
  • Hot cooked egg noodles


  1. In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

Nutrition Facts

1-1/4 cups (calculated without noodles): 347 calories, 13g fat (5g saturated fat), 117mg cholesterol, 672mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 38g protein.

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