Quicky Chicken Florentine

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.

Quicky Chicken Florentine

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  • Prep Time


  • Total Time


  • Servings



  • 4-6

    chicken breasts

  • Sauce:

  • 1

    can (284 ml) cream of mushroom soup

  • ½

    c low-fat mayonnaise

  • ¼

    tsp garlic powder

  • tsp celery salt

  • ½

    tbsp curry powder

  • Topping:

  • ½

    c fine bread crumbs

  • tbsp grated low-fat parmesan cheese

  • 1

    tsp dried parsley flakes

  • ½

    tbsp oil

  • 2

    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.


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