Chicken Florentine (Paula Deen) Recipe

Name: Chicken Florentine (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 ounce) packages frozen chopped spinach; 6 boneless skinless chicken breast halves, and shredded (about 4 pounds); 2 (10 3/4 ounce) cans condensed cream of mushroom soup; 1 cup mayonnaise; 1 cup sour cream; 2 cups grated sharp cheddar cheese; 2 tablespoons fresh lemon juice; 1 teaspoon curry powder; salt & freshly ground black pepper; 1/2 cup dry white wine; 1/2 cup freshly grated parmesan cheese; 1/2 cup soft breadcrumbs; 2 tablespoons butter

Servings: persons

2 (10 ounce) packages frozen chopped spinach
6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cups grated sharp cheddar cheese
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt & freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/2 cup soft breadcrumbs
2 tablespoons butter

1
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.
2
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.
3
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.
4
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.
5
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.

1172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (10 ounce) packages frozen chopped spinach, 6 boneless skinless chicken breast halves, and shredded (about 4 pounds), 2 (10 3/4 ounce) cans condensed cream of mushroom soup, 1 cup mayonnaise, and more.

Yes, Chicken Florentine (Paula Deen) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Florentine (Paula Deen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions