Monday, January 4, 2010

chicken florentine

a Paula Deen classic

2 boxed frozen spinach
2 cans cream of mushroom soup
1 cup mayo
1 cup sour cream
1/4 cup white wine or chicken stock
1 cup grated cheddar cheese
1 tbsp lemon juice
2 tsp curry powder
1 1/2 of cooked chicken shredded
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
salt & pepper to taste

-preheat oven to 350 degrees and grease a 13 x 9 casserole dish
-cook & drain spinach
-in a bowl mix the mayo, sour cream, the soups, cheddar cheese, wine, lemon juice, curry powder, salt & pepper
-spread chicken in casserole dish, cover with spinach then with soup mixture
-combine Parmesan cheese & bread crumbs then top casserole
-bake for about 30 minutes

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