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Chicken Florentine Recipe

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This recipe for Chicken Florentine, by , is from The Creasey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Geri Creasey
Added: Friday, September 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (20 oz) frozen choped spinach well drained
1 roasted chicken deboned and shredded
2 (10 3/4 oz) cans condensed cream of mushroom soup (unreconstituted)
8 - 10 oz fresh, sliced mushrooms (sauteed in 1 Tbl butter)
1 cup mayo; 1 cup sour cream
2 cups grated sharp Cheddar cheese
2 Tbl fresh lemon juice with 2 tsp of its zest
1 tsp curry powder; 1/2 cup dry white wine
1/2 cup freshly grated Parmeasan cheese
1/2 cup soft bread crumbs; 2 Tbl butter

Directions:
Directions:
Preheat oven to 350
Remove both packages spinach, squeeze out all water and separate into large bowl, add shredded chicken and sauteed mushrooms.
In medium bowl, combine the soup, mayo, sour cream, cheddar cheese, lemon juice, zest, curry powder and wine. Whisk together to make a sauce. Pour this over spinach and chicken, mix well.
Place mixture into a 9 x 13 or two 8 x 8 pan that have been sprayed with Pam. Pat down evenly and smooth. At this point, you may cover and freeze. Thaw before cooking.
Combine crumbs and Parmeasan, sprinkle over top and dot with butter.
Bake 30 - 35 minutes until brown and bubbly.

Number Of Servings:
Number Of Servings:
8 or two 4's
Preparation Time:
Preparation Time:
20 minutes plus cooking

 

 

 

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