Ingredients
- 2 10 oz packages frozen chopped spinach
- 6 chicken breast halves, cooked, bones and shredded
- 2 cans of cream of mushroom soup
- 1 cup mayo
- 1 cup sour cream
- 2 cups grated sharp cheddar
- 2 tablespoon fresh lemon juice
- 1 teaspoon 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 tablespoon butter
Preparation
Step 1
Remove spinach from box. Microwave for 2 minutes until thawed. Drain and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayo, sour cream, cheddar, lemon juice, curry, salt and pepper to taster 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 x 7 inch casserole dish or 2 9 inch square pa sprayed with 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 aluminium foil. Place 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 for about 30 minutes until bubbly.