Wednesday, November 3, 2010

Chicken Florentine

This is a yummy chicken casserole that serves 8- 10 people.  It is easy to make and "travels" well.  (But ,it is not really a very health conscious meal . . . mayonnaise, sour cream, cheeses, butter).  I have not tried it with the lower fat or healthier versions of these foods so I don't know how it would be with them.

Chicken Florentine
2 - 10 oz pkgs. frozen spinach, thawed, drained, and squeezed 
6 chicken breast halves (about 4 lbs.)  cooked, boned and shredded
2 can cream of mushroom soup
1 c mayonnaise
1 c sour cream
2 c sharp cheddar cheese, shredded
2 TBL fresh lemon juice
1 tsp curry powder
salt and pepper to taste
1/2 c white wine (or chicken broth)
1/2 c parmesan cheese (fresh grated is best)
1/2 c soft bread crumbs
2 TBL melted butter

Mix together spinach and chicken.
In a medium bowl, mix together the soup, mayonnaise, sour cream, cheese, lemon juice, lemon juice, curry powder, salt, pepper, wine (or broth).  Whisk together to make a sauce.  Mix together the spinach/chicken mixture with the sauce.  Place into an pan sprayed 11X 7 casserole dish ( or 2-9" square pans).  
Mix together the bread crumbs and parmesan cheese.  Add the melted butter and then sprinkle over the top of the casserole.  Bake at 350* for 30 -40 minutes . .. until bubbly and golden brown.

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