Recipe courtesy of Paula Deen
Save Recipe Print
Total:
24 hr 40 min
Prep:
10 min
Inactive:
24 hr
Cook:
30 min
Yield:
6-8 servings
Level:
Easy
Total:
24 hr 40 min
Prep:
10 min
Inactive:
24 hr
Cook:
30 min
Yield:
6-8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Chardonnay

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