My aunt Helen served this at every bridge club meeting for 30 years. The ladies still talk about it.

This oven baked 3-ingredient chicken Florentine is exactly the kind of dish my Aunt Helen would slide onto the bridge table buffet—creamy, comforting, and just elegant enough that the ladies still talk about it decades later. It leans on the classic Florentine pairing of spinach and a rich, dairy-based sauce, but streamlines everything into a no-fuss casserole: tender chicken breasts, a blanket of creamy spinach, and a golden, bubbly cheese top. It’s the type of recipe you pull out when you want something reliable, nostalgic, and hands-off enough to serve a crowd without hovering over the stove.

Serve this chicken Florentine straight from the casserole dish with something that can catch all that creamy spinach sauce: buttered egg noodles, steamed rice, or a simple orzo pilaf all work beautifully. I like to add a crisp green salad with a tangy vinaigrette to cut through the richness, and a basket of warm baguette slices or dinner rolls for anyone who wants to swipe up the extra sauce. If you’re channeling Aunt Helen’s bridge club, pour a lightly chilled white wine, sparkling water with lemon, or even a retro-style iced tea with lemon wedges.

Servings: 4

4 small boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 375°F (190°C). Lightly grease a medium white oval casserole dish with olive oil or butter so the chicken doesn’t stick.

Prepare the spinach: Thaw the frozen chopped spinach completely. Place it in a clean kitchen towel or several layers of paper towel and squeeze very firmly over the sink to remove as much excess water as possible. This keeps the sauce from becoming watery.

In a medium bowl, stir the well-drained spinach into the Alfredo sauce until evenly combined. The mixture should be thick and spoonable.

Arrange the chicken breasts in a single layer in the prepared casserole dish, nestling them close but not overlapping. If any pieces are very thick, lightly pound them to an even thickness so they cook at the same rate.

Pour the creamy spinach mixture evenly over the chicken, making sure every piece is completely coated and the spinach is spread into the spaces between the breasts. Gently smooth the top with the back of a spoon so you have an even layer.

Bake the casserole, uncovered, on the middle rack for 30 to 35 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. The internal temperature of the thickest part of each breast should reach 165°F (74°C) when checked with an instant-read thermometer.

Once the chicken is cooked, turn the oven to broil (high). Move the dish to the upper third of the oven and broil for 2 to 4 minutes, watching closely, until the top is lightly golden and bubbly in spots, mimicking that classic bridge-club casserole look.

Carefully remove the dish from the oven and let the chicken rest for 5 to 10 minutes; the sauce will thicken slightly as it cools. Taste a bit of the sauce and season with salt and freshly ground black pepper if needed before serving. Use a wooden spoon or large serving spoon to lift portions, making sure each scoop includes a layer of chicken and plenty of creamy spinach sauce.

To stay true to the spirit of a three-ingredient bridge-club classic, keep the core trio as chicken, spinach, and Alfredo sauce, but you can tweak within those boundaries. Use rotisserie chicken, shredded or sliced, in place of raw breasts for an even quicker bake—reduce the oven time to about 20 minutes, just until hot and bubbling. Swap the Alfredo sauce for another thick cream-based sauce, such as a jarred four-cheese or garlic-Parmesan pasta sauce, as long as it’s rich enough to cling to the spinach. If you want a more pronounced cheese crust while still honoring the three-ingredient rule, choose an Alfredo that’s very cheese-forward and broil a bit longer to develop more color. For a slightly lighter take, use a lighter Alfredo-style sauce and boneless, skinless chicken thighs, which stay very tender and forgiving if slightly overbaked. To add subtle flavor without changing the main ingredient count, you can grease the dish with garlic-infused oil instead of plain, or sprinkle a little freshly grated nutmeg over the spinach mixture—nutmeg is traditional in many Florentine-style dishes. A pinch of red pepper flakes stirred into the sauce gives gentle heat that balances the creaminess nicely. If you have fresh spinach to use up, quickly wilt about 10 ounces in a skillet, squeeze it very dry, and chop before mixing with the sauce; the flavor is a bit fresher, but the key is still removing as much moisture as possible. Food safety tips: Always thaw frozen spinach in the refrigerator or in the microwave, never on the counter at room temperature. After thawing, squeeze out the liquid thoroughly to prevent a watery casserole and to help it reheat safely and evenly. Handle raw chicken on a dedicated cutting board, wash your hands and any surfaces or utensils that touch it with hot, soapy water, and do not rinse raw chicken (rinsing can spread bacteria via splashing). Bake until the internal temperature of the thickest part of each chicken breast reaches 165°F (74°C) and the juices run clear. If you’re using leftover or rotisserie chicken, reheat the casserole until the center is piping hot and reaches 165°F again. Refrigerate leftovers within 2 hours, store tightly covered, and enjoy within 3 to 4 days, reheating only the portion you plan to eat.