Spinach Florentine (Paula Deen)

Spinach Florentine (Paula Deen)
Adapted from foodnetwork.com
Spinach Florentine (Paula Deen)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Adapted from foodnetwork.com

Ingredients

  • 1

    (10-ounce) packages frozen chopped spinach

  • 3

    chicken breast halves (about 4 pounds), cooked, boned, and shredded

  • 1

    (10 3/4-ounce) cans condensed cream of mushroom soup

  • 1/2

    cup mayonnaise

  • 1/2

    cup sour cream

  • 1

    cup grated sharp Cheddar

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon curry powder

  • Salt and freshly ground black pepper

  • 1/4

    cup dry white wine

  • 1/4

    cup freshly grated Parmesan

  • 1/4

    cup soft bread crumbs

  • 1

    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.

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