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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4.0 253
Delicious, however I used 1 can of soup, 1 cup reduced fat sour cream and 1 cup reduced fat mayo. I also added one small can of mushrooms,thinly sliced green onions and 1 tbsp minced garlic. I also used a rotisserie chicken I had left over...This is my second time making it, in my opinion the first time with the original recipe it was so soupy. item not reviewed by moderator and published
Me and my roommates loved this dish! i accidentally totally forgot to put the wine in and i had it in my counter! i loved the dish however i think half the amount of curry would be much better! the taste is strong but a little too strong. I WILL BE MAKING THIS AGAIN :) item not reviewed by moderator and published
Horrible. This is not Chicken Florentine! item not reviewed by moderator and published
I don't know, but I thought this was pretty bad. I think the curry powder was the wrong choice of spice in this dish. I don't mind indulging in rich and fattening recipes once in a while, but the flavor has to be well worth it, and this didn't do it for me :-( item not reviewed by moderator and published
Delicious and easy to make. I subbed Marsala wine and fresh spinach and added a can of mushrooms. I also added some fresh basil and crushed garlic for extra seasoning. I cut the recipe in half since just my husband and I would be eating it and it still made a large casserole dish. I subbed Panko after reading the reviews. Omitted sour cream since I didn't have any and I don't think the recipe really needs it. Used reduced fat cheddar and cream of mushroom and can't tell the difference. Served over brown rice. I would definitely make this again! item not reviewed by moderator and published
Just made this the other day and it was liked by everyone in my family. We had some smoke gouda cheese to use up, so we used 1/2 gouda and 1/2 cheddar , which turned out really well. Also, I used panko instead of the fresh bread crumbs, I think the idea is to get them crisp anyways so I figured it wouldn't be a problem. Will definately make again. item not reviewed by moderator and published
My family absolutely loves this recipe. If using the full recipe this dish is HUGE. I have a family of four and cutting this recipe in half still makes plenty with some leftover. The only thing I really change is to use panko bread crumbs mixed with the cheese on top and omit the butter on top. I find that this gives a crunchier topping and cuts a tiny bit of fat in this already very rich dish. Served over rice this makes an awesome meal. item not reviewed by moderator and published
Paula is right. You can't have too much cheese in this recipe. I made some adjustments by adding mushrooms, garlic salt and egg noodles with 2 1/2 cup of cheese. Also I substitute wheat germ for bread crumbs. Delish!! item not reviewed by moderator and published
I love this reciepe! I used fresh spinach instead of frozen and not quite as much as the reciepe calls for. It is great for a cold winter day, warm and comforting. If you are not a fan of curry try substituting it with garlic powder. Beware though it is very rich : item not reviewed by moderator and published
Great recipe, my family loves it, we have it nearly every month. Thanks Paula!!! item not reviewed by moderator and published
So, it's not really Paula's recipe. Just mentioning since you gave it a 5 and most reviews were not that good. item not reviewed by moderator and published

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