• 796c8cbb6b071d172995d2a6f96e2497

Paula's Chicken Florentine Casserole

This is another version of chicken Florentine in a casserole version. I just happen to love this dish because I think spinach and chicken are such a wonderful combination.

Prep
Cook
Serves 6people
Ingredients
2
(10 oz) packages frozen chopped spinach
6
chicken breast halves (about 4 pounds), cooked, boned, and shredded
2
cans condensed cream of mushroom soup
1
cup mayonnaise
1
cup sour cream
2
cups grated sharp Cheddar
2
tbsp fresh lemon juice
1
tsp curry powder
salt and freshly ground black pepper
1/2
cup dry white wine
1/2
cup freshly grated Parmesan
1/2
cup soft bread crumbs
2
tbsp butter
Directions
1.
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
2.
In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
3.
Place the mixture into a 9 x 13 disposable aluminum foil pan that has been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
4.
Bake in 350 degree oven for 30-45 minutes until hot, bubbly and golden brown on top.

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