Chicken Florentine

Ingredients

• 2 -10 oz. pkg. chopped spinach, frozen
• 6 chicken breast halves, cooked, boned, and shredded
• 2- 10 3/4 oz. cans condensed cream of mushroom soup
• 1 c. mayonnaise
• 1 c. sour cream
• 2 c. sharp Cheddar, grated
• 2 T. lemon juice, fresh
• 1/2 t. curry powder, optional
• salt, to taste
• black pepper, freshly ground, to taste
• 1/4 c. dry white wine
• 1/2 c. Parmesan, freshly grated
• 3/4 c. soft bread crumbs,
• 2 T. butter

Steps

1. Preheat oven to 350 degrees.
2. Microwave frozen spinach on full power for 2 minutes in boxes opened on each end, until thawed. Drain the spinach then put it into a large bowl. Add the shredded chicken.
3. In a medium bowl, combine soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper, and wine. Whisk together to make a sauce. Pour sauce over spinach and chicken. Mix well.
4. Place mixture into an 11 x 7-inch casserole dish or 2- 9 inch square disposable aluminum foil pans that have been sprayed with cooking spray. Pat down evenly and smooth with a spoon. Combine Parmesan and bread crumbs, then sprinkle over the top. Dot with the butter.
5. Bake at 350 degrees for 30 minutes or until it bubbles.
6. Serve over cooked noodles and with a side salad.
7. For later use:
8. Wrap uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag, seal. Freeze.
9. Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove plastic wrap and foil. Bake uncovered at 350 degrees for about 30 minutes until bubbly.
10. Serves 6-8