Chicken Florentine

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Chicken Florentine Chicken Florentine


Servings: 6-8 servings
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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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.

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Leave a Comment

Reader Comments:

54321

You can buy Gluten Free Cream of Mushroom Soup.

By Anonymous on January 17, 2014

32121

This was pretty good. I didn't use the wine, but it had a great taste. Next time I would use bread cubes instead of bread crumbs, as it is a bit goopy. Either that or serve over pasta.

By Crimsonhaylo on December 19, 2013

54321

Paula, I am a gluteen free and was wondering how you would make it w/out "cans of mushroom soup" I would love to make this recipe, but can't use the mushroom soup, any suggestions on what I could use in place of this ingredient? Thanks

By Nicole on March 21, 2013

54321

I make dinner for my four elderly single neighbors every Sunday. This one was a big hit. They have all asked me to make it again. I did not add wine or curry and it was great!

By Anonymous on February 12, 2013

54321

My daughter and I made this and oh my gosh it was so good. We also did penne noodle version .

By sandy on January 17, 2013

54321

Do you have quick and easy meals for diabetics. My mother in law and I both have this problem but its hard finding things to cook that won't affect this issue. Thank You Darlina Whitley

By Darlina Whitley on January 16, 2013

54321

I have made this for church potluck, and everyone wanted the recipe!! I did not use the wine. Great! Keep them coming.

By Anonymous on September 19, 2012

54321

I made this last week and it was a success. I omitted 1 soup can,and the currry. But added sauteed mushrooms. Increased the wine and cut mayo and sour cream in half. I used an entire rotisserie chicken. I froze the leftovers and they reheated very well. Definitely a 'do-over'.

By Nancy Aldred on June 27, 2012

54321

Enjoy your program very much. Have gotten alot of great recipes. Am going to try the Chicken Florentine today. Wish me well.

By Wyatt Stewart on May 26, 2012

54321

This sounds wonderful, BUT I WON"T/CAN"T make it without know the nutritional values, fat, carbs, calories, fiber etc.THIS IS VERY IMPORTANT INFOMATION for a lot of people!

By Sandy Toscano on April 14, 2012

54321

This was wonderful. My grandsons even liked it.

By Suzie Ashlock on April 14, 2012

54321

I will be trying this recipe again but I will NOT be adding in the curry powder; this is a very strong powder for those of you who have not tried curry powder.

By Anonymous on February 08, 2012

54321

thank you

By Anonymous on February 02, 2012

54321

Paula, I am a gluteen free eater and was wondering if you had any recipes that the gluten free eaters could make. I would love to make this recipe,but can't use the mushroom soup, any suggestions on what I could use in place of this ingredient? Thanks

By Connie Hanten on January 30, 2012

54321

Paula you are my hero..... i love your shows and everything about you

By Fonda Hess on January 19, 2012

54321

A wonderful dish!!!

By Anonymous on September 13, 2011

54321

I have one very picky man in my house when I came across this recipe and saw that it has foods that he likes. I decided to give it a try. I did add one egg after reading the other comments. My picky man had two large helpings and said he would eat that again. BIG THUMBS UP ON THIS ONE and now I am trying other ones I think we might like.

By Shary Wyatt on July 28, 2011

54321

All i can say is O M G!! This is a def. keeper and sooo quick and easy. We have 8 people living in this house 6 adults 2 toddlers. Everyone loved it especially the 2 picky eaters. lol

By Lindsey Quintanilla on May 25, 2011

14321

I made this tonight and didn't like it at all..I even did NO wine because of others saying it was "soupy"..It was a no go people! :/ I had to throw it away. Love Paula, but I just couldn't do it...Lol

By Deana Jean Smith on May 03, 2011

54321

This is a very good dish. However, like a lot of people said, it was definitely too soupy. Maybe the wine could be cut in half. Also, if you're not in love with spinach, I would only use half of the spinach it calls for. I could taste the spinach more than anything else. If you just want to cook for two with little or no leftovers, just cut the recipe in half. It fits perfectly in a square baking pan.

By Ellen Phillips on April 03, 2011

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