Chicken Florentine

Total Time:
24 hr 40 min
Prep:
10 min
Inactive:
24 hr
Cook:
30 min

Yield:
6-8 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.

  • 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.

  • 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.

  • 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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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