Ingredients:
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
Directions
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 degrees F for about 30 minutes until bubbly.
Servings: 6-8 servings
Prep Time:
Cook Time: 30 min
Difficulty: Easy
Show: Paula's Home Cooking/Lady and Sons Too/Paula Deen and Friends
Ratings for this Entry:
Submitted on October 10, 2009
AWESOME--I DON'T CARE FOR CURRY, SO I OMIT THAT, OTHERWISE GO BY RECIPE AND ENJOY EVERY BITE
Submitted on April 4, 2009
I love this recipe! The sauce is wonderful.
Submitted on March 3, 2009
Hey Everybody! I just fixed this for my family and they absolutely loved it!! I just made a couple of changes. I used cream of mushroom soup with the roasted garlic flavor and instead of bread crumbs I used Stove Top stuffing chicken flavor cooked. We are stationed here at Grand Forks AFB, ND and this is a meal that definitely makes your heart happy and keeps you warm up here in these below freezing temperatures.
Submitted on March 3, 2009
This has good flavor and was easy to assemble. However, as it was very "soupy", we served it over rice. Next time I will add an egg or two and some white rice. Hopefully, this will give it a more firm texture.
Submitted on January 1, 2009
Submitted on December 12, 2008
this recipe is great! Used less curry powder than called for. Baked chicken in butter,onion powder,garlic salt, and paprika at 425 for 28 mins.
Submitted on December 12, 2008
Submitted on December 12, 2008
YUM! I substituted vinegar for wine and corriander for curry...I like the corriander better...BUT...this is a keeper. I made some to take to a friends house...but I took something else instead because my family wouldn't stop picking at it! YUM!
Submitted on November 11, 2008
Excellent and modular recipe. Left curry out, sauteed seasoned (Cavender's Greek Seas.) bonless chicken breasts in frying pan with Olive Oil. Then, chopped chicken in food processor. Didn't have soft bread crumbs so substituted Pepperidge Farm Cornbread Stuffing and two slices of white bread toasted dry in toaster then ground with food processor then hand mixed the stuffing and bread crumbs and other items by hand. This is one of those recipes that get even better tasting the next day in leftover form. Good teamed with Garlic Toast and Italian dressing Salad. mmm, mmm, good ya'll. Thanks Paula!
Submitted on October 10, 2008
Very good. I shredded the chicken real small and used it as a dip with nacho chips. I used the leftovers the next day over some pasta.
