Spinach Florentine (Paula Deen)
By KDCooks
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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.
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