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Chicken Florentine Recipe by Paula Deen

Easy Level
50 MIN 15 Prep + 35 Cook
Servings
$ /Serving
Print
Easy Level
50 MIN 15 Prep + 35 Cook
6-8 Servings
$ /Serving

Chicken Florentine Recipe by Paula Deen

Easy Level
50 MIN 15 Prep + 35 Cook
6-8 Servings
$ /Serving

Ingredients

  • 2 (10 oz) packages frozen spinach, chopped
  • 6 Springer Mountain Farms chicken breast halves, (about 4 lbs) cooked, boned, and shredded
  • 2 cans condensed cream of mushroom soup
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, grated
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup soft breadcrumbs
  • 2 tablespoons butter

Preparation

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.

 

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.

 

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350° for about 30 minutes until bubbly.

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