Name: Chicken Florentine (Paula Deen)
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

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.

Chicken Florentine (Paula Deen)

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