"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Florentine Recipe

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

Contributor:  
Contributor:  
Amy Cooper Acklen
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 (10-oz.) pkg. frozen chopped spinach
6 chicken breast halves (about 4 lb.), cooked and shredded
1 c. mayonnaise
1 c. sour cream
2 c. sharp Cheddar cheese, grated
2 T. fresh lemon juice
1 tsp. curry powder
salt and freshly ground black pepper, to taste
1/2 c. dry wine
1/2 c. Parmesan cheese, freshly grated
1/2 c. soft bread crumbs
2 T. butter

Directions:
Directions:
Microwave spinach on full power for 2 min. or until thawed. Drain the spinach and put into a lg. bowl; add the shredded chicken.

In a med. bowl, combine the soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper; whisk together to make a sauce. Pour the sauce over the spinach and chicken; mix well.

Place the mixture into an 11" X 7" casserole dish or 2 (9") square dishes which have been sprayed with Pam. Pat down evenly and smooth. Combine the Parmesan cheese and bread crumbs; sprinkle over top of casserole. Dot with butter. Bake uncovered at 350 for 30 min. or until bubbly. Casserole can be securely wrapped and frozen before cooking. Thaw 24 hr. in refrigerator before baking.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Amy is the wife of John Michael Acklen and the granddaughter-in-law of Bobby Ray and Geneva (Andrews) Hollenshead.

 

 

 

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