Wednesday, June 10, 2009

Chicken Florentine

· 2 (10-ounce) packages frozen chopped spinach
· 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
· 2 (10 3/4-ounce) cans condensed cream of mushroom soup
· 1 cup mayonnaise
· 1 cup sour cream
· 2 cup grated sharp Cheddar
· 2 tablespoons fresh lemon juice
· 1 teaspoon 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 tablespoons butter

Remove the outer wrappers from the box of spinach. Make sure to drain the spinach well!!

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.

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.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have 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.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

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