Paula Deen's Chicken Florentine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 (10 oz.) packages frozen chopped spinach
6 boneless, skinless chicken breast halves, shredded
2 (10-3/4 oz.) cans Condensed Cream of Mushroom Soup
1 cup Helmann's Mayonnaise
1 cup sour cream
2 cups grated sharp cheddar cheese
2 tbsp. fresh lemon juice
1 tsp. curry powder
salt and black pepper to your taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft breadcrumbs
2 tbsp. butter
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Directions: |
Directions:Remove the outer wrappers from the box of spinach. Open one 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 cheese, lemon juice, curry powder, salt and pepper, 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 a 11"x 7" casserole dish or 2 (9") square pans that have been sprayed with Pam Cooking Spray.
Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with butter.
Preheat the oven to 350º. Bake casserole for 30 minutes until bubbly.
This casserole freezes really well. Just wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place in a freezer bag and seal. Allow to thaw at least 24 hours before baking. |
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Number Of
Servings: |
Number Of
Servings:8- 10 |
Preparation
Time: |
Preparation
Time:1 hour 15 minutes |
Personal
Notes: |
Personal
Notes: I have a huge cookbook collection; cookbooks from all over the country, some old, some new. I have collected them for 30 years. I can sit and read them like a juicy novel! But my all time favorite cookbooks are those of Chef Paula Deen. She is the ultimate Southern cook, and this is one of my very favorite recipes. My mama loves it, too!
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