Spinach Florentine (Paula Deen)

By KDCooks

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

Details

Servings 3
Adapted from foodnetwork.com

Preparation

Step 1

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.