Yum! This is my mom’s recipe so handle with care!
I halved this recipe tonight and it was a little soupier than it was the last time I made it. Still good… just soupier. I think I might have needed to use more chicken than I did. I bet using fresh spinach leaves could make this dish even better and I might try that next time… I might also try adding fresh sliced mushrooms.
The leftovers of this dish are DELISH… especially when wrapped up in a warmed tortilla. Chicken Spinach Burritos, anyone? Yeah, I’ll definitely be having that for dinner tomorrow night!
Chicken Spinach Florentine
Time: 30 min.
2-3 c. chicken, cooked and shredded
2 cans cream of mushroom soup
1 c. sour cream
1 c. mayonnaise
1 tsp. curry powder
10 oz. frozen spinach, thawed and drained
2 tbsp. lemon juice
1/ c. white wine
2 c. cheddar, shredded
1/2 c. parmesan
1/2 c. breadcrumbs
dobs of butter
Preheat oven to 350°. Mix all ingredients together and pour into a 9×13 baking dish.
Top with toppings and bake, uncovered, for 30 minutes. Yum!