Thursday, May 20, 2010

Paula Deen's Chicken Florentine

My mom originally sent me this recipe after she made it for my dad and sister a couple weeks ago. She told me I had to try it, so it went straight to the menu plan for this week.

She used broccoli florets instead of the frozen spinach, which is an option. My hubby and I also cut the recipe in half for just the two of us, and it was the perfect amount. We both had seconds!

My hero, Paula Deen, has not failed in this recipe. It was SO good. With Paula, you always get comfort food, and this meal was no exception!

Paula Deen's Chicken Florentine

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

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.

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.

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.

Bake uncovered at 350 degrees F for about 30 minutes or until bubbly.

Yields 6-8 servings