Chicken Florentine

This was a yummy casserole that I tried tonight...chicken florentine from Paula Deen.  I originally saw the recipe on Kelly's Korner.  Here are some comments about it:

*I used low fat soups, sour cream and mayo.  Does this make the recipe healthy?  Ha!  Even though it has spinach, I don't think it qualifies.

*I served it over some Uncle Ben's rice.

*I don't think the spinach I used was chopped.  There were some big pieces, so I might look for the box of chopped spinach next time.

*Make sure you really squeeze out the excess fluid from the spinach.

*This recipe made two generous 9x9 pans.  It was perfect to feed our family and deliver a meal too.

Ingredients

• 2 (10-ounce) packages frozen chopped spinach
• 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cup grated sharp Cheddar
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 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.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil 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.   Bake uncovered at 350 degrees F for about 30 minutes until bubbly.