Chicken Florentine

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Pot Luck

Rated: 4 stars out of 5Rate itRead users' reviews (147)

RECIPE
COMMENTS & REVIEWS(147)

Cook Time:
30 min
Level:
Easy
Yield:
6-8 servings

Times:

Prep: 10 min
Inactive Prep: 24 hr 0 min
Cook: 30 min
Total:: 24 hr 40 min

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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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Comments & Reviews

recipe Chicken Florentine
Ashley vicksburg, MS 09-20-2009
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delicious & easy
Rated: 5 stars out of 5

I made this for for my husband a few weeks ago & we both loved it. I skipped the white wine all together and added about... teaspoon more lemon juice as Paula suggest ( she doesn't give an axact amount, didn't want to overdo it) & it came out wonderful. I also added extra cheese and an extra sprinkle of curry. I don't recommend skipping the curry. It definately adds a unique flavor to the dish. It's a keeper!!Read more
recipe Chicken Florentine
Kimberly Miami, FL 09-15-2009
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Loved it!
Rated: 5 stars out of 5

I made this and my Husband is not big on pasta dishes but he absolutely loved this one! He said its his new favorite=) Great... great recipe!!!Read more
recipe Chicken Florentine
jenny johnson city, TN 09-01-2009
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Good, not Great
Rated: 3 stars out of 5

This recipe was good, but not as great as I would have expected given the other reviews. I must say though, that i am a... novice cook and I halved the recipe - using two boneless chicken breast. Read more
recipe Chicken Florentine
Nan Pomona, CA 08-30-2009
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Delicioso
Rated: 5 stars out of 5

I have 2 VERY Picky eaters so I scaled back on the Curry. When my husband found out I did, he went to get the curry spice... jar and sprinkled a little more on his casserole. WOW!! The curry adds a depth of flavor. The kids loved the smell of the curry and sprinkled it directly on their casserole too and gobbled it up!! I had a battle on my hands until they discovered the curry. Now they say they LOVE the chicken florentine casserole. The only change I made was that I added penne pasta to the casserole. YUM-O. Read more
recipe Chicken Florentine
melissa azusa, CA 08-17-2009
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Amazing
Rated: 5 stars out of 5

This Dish is just so yummy. I make it as a new bride and my husband loves it!!!
recipe Chicken Florentine
Jessica Sacramento, CA 08-03-2009
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OH MY GOD THIS IS HEAVEN
Rated: 5 stars out of 5

THIS IS THE BEST THING EVER!!!! IT IS SUPER EASY AND IT IS SUPER FILLING AND CREAMY SO DELICIOUS. I WOULD RECOMEND TRYING... IT FOR ANY ONE. I DID CHANGE THE 2 SPINACH TO ONLY 1 SPINACH AND ONE CHOPPED BROCCOLI. IT GIVES A LITTLE MORE CRUNCH. ITS GREAT.Read more