For the Curry-LIGHT people, who aren't that hard core on the curry flavor. Instead of ½ c mayo, I also use ¼ c mayo & ¼ c sour cream.
can (284 ml) cream of mushroom soup
c low-fat mayonnaise
tsp garlic powder
tsp celery salt
tbsp curry powder
c fine bread crumbs
tbsp grated low-fat parmesan cheese
tsp dried parsley flakes
cups fresh spinach
Mix all sauce ingredients together in a bowl. In another bowl, mix all bread crumb topping ingredients. Spray 9" x 9" baking dish, place chicken in base of dish, place spinach leaves all over chicken. Pour sauce all over so chicken and spinach is covered. Then sprinkle topping over all evenly. Bake at 375 degrees for 35-40 minutes. If very large chicken breasts, cook longer.