Chicken Florentine (paula Deen)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped spinach
• 6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups grated sharp cheddar cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• salt & freshly ground black pepper
• 1/2 cup dry wine
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup soft breadcrumbs
• 2 tablespoons butter

Recipe

• 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 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.
• 4 wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. place each pan into a plastic freezer bag and seal. place into freezer.
• 5 allow casserole to thaw 24 hours in refrigerator. when ready to bake, remove the plastic wrap and foil. bake uncovered at 350 degrees f for about 30 minutes until bubbly.