Recipe: Chicken Florentine

CHICKEN FLORENTINE

6 chicken breast halves, cooked, deboned
2 pkgs. (10 oz each) frozen spinach
2 cans (10 oz each) condensed cream of mushroom soup
1/2 cup chicken broth
1 cup mayonnaise
1 (8 oz.) carton sour cream
1 cup grated sharp cheddar cheese
1 tablespoon lemon juice
1 teaspoon curry powder
Salt and pepper to taste
White wine to taste (optional)
1/2 cup Parmesan cheese
1/2 cup soft bread crumbs

Cook chicken and cut into bite-sized pieces.

Cook and drain spinach. Mix together soup, mayonnaise, sour cream, grated cheese, lemon juice, curry powder, salt, and pepper and white wine.

TO ASSEMBLE:
Combine all ingredients except for the Parmesan cheese and bread crumbs. Spread in a buttered 13 x 9-inch oven-proof casserole dish.

Combine the Parmesan cheese and bread crumbs, then sprinkle evenly over the top of the casserole.

Bake at 350 degrees F for 30 minutes. Freezes well.

Serves 6.