Chicken Florentine


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Chicken Florentine Chicken Florentine

54321 Based on 34 Reviews

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

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

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

54321

This is so good! I did make a couple of changes: 1/4 c. marsala instead of the white wine (I reduced the liquid after I read a review that said it was too soupy), I also used a mix of vermont extra sharp cheddar with the regular sharp cheddar, and I used the grated parm instead of the ground kind. I also used 1 tsp. red curry paste instead of the powdered curry. My husband loved it, and we will definitely enjoy this recipe for years to come. I considered trying a lower fat version, but after reading all the additives put in these "low fat" or "lite" products(carrageen oil, guar gum, corn syrup???) I figured I'd rather just have the fat I know and love!

By Bethie Crocker on March 14, 2011

54321

All the food I make is good, but when I try new recipes, my mom is kinda hesitant in trying them, but when I made this she abolutely loved It! She took leftovers for lunch to work for about 5 Days!!! Love It, Definitely a recipe to Try!

By Erika Vasquez on March 13, 2011

54321

can the wine be substituted?

By Anonymous on February 15, 2011

54321

I sauteed sliced mushrooms in the wine and added to the meal. Mmmmm.... Good!

By Anonymous on January 31, 2011

54321

LOVE this recipe, I make it all the time! I leave out the curry, but use extra cheese & put it over wide egg noodles. Absolutely delicious! A 5 for sure!

By Anonymous on January 06, 2011

54321

very rich, very filling. definately an instant family favorite! Love it served over olive oil drenched fetuccini.

By lisabermes on November 23, 2010

54321

I love this recipe! Very easy and quick. I added extra mushrooms, cheese and curry.

By Anonymous on November 17, 2010

32121

Wasn't very impressed. Didn't like the curry flavor. Tasted more like a dip. A little soupy. Would have been better over white rice :(

By Anonymous on October 04, 2010

54321

This is definately a 5. Fixed this for supper last night. My family loved it. I will definately serve this again.. next time for guest!

By Anonymous on August 25, 2010

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