Chicken Florentine

This is a Paula Dean recipe I found on the Foodnetwork.com site. I had to modify it based on what I had in the house. My modified version is below...go to the link above to go to Paula's recipe.

Chicken Florentine

My recipe I made made enough for the 4 of us for dinner and lunch the next day.

1 (10 oz) packages frozen chopped spinach
2 chicken breast halves, cooked and shredded
1 can cream of mushroom soup
2 cups heavy whipping cream
2 cups grated sharp cheddar
3 slices havarti
2 Tbsp lemon juice
1 tsp curry powder
salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 Tbsp butter

Remove the outer wrapper 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 tthe shredded chicken.

In a medium bowl, combine the soup, cream, cheaddar, havarti, 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 11x7 in casserole dish or 2 (9-inch) square disposable aluminumm 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.

You can freeze the casserole. Allow it to thaw 24 hours before baking.

Bake 350 degrees for 30 minutes until bubbly.

We had this over rotini pasta. The girls loved it too.