Wednesday, March 10, 2010

chicken florentine...

2 (10oz) frozen spinach, thawed and chopped

6 chicken breasts (cooked and diced)

2 cans cream of mushroom soup

1 cup mayo

1 cup sour cream

2 cup sharp shredded cheese

2 TB lemon juice

1 tsp curry powder

salt & pepper to taste

1/2 c dry white wine

1/2 c parmesan

1/2 c bread crumbs

2 tb butter

Preheat to 350

Thaw spinach and squeeze dry...chop it and put in small bowl. Add diced chicken.

In another bowl mix together the soups, mayo, sour cream, cheese, lemon juice, curry, salt, pepper, and wine. Add the spinach and chicken. Pour into a greased 13x9. mix together the parm and bread crumbs. Sprinkle on top of mixture and dot with butter. Bake 30 min!

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