"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chicken of the Sea Tuna Florentine Recipe

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This recipe for Chicken of the Sea Tuna Florentine, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teresa N. Fisher (Teakell)
Added: Saturday, May 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. frozen chopped spinach, thawed
1-6 1/2 oz. can tuna, drained
2 tbsp. minced onion
6 boiled eggs, sliced
1-8 oz. sour cream
2 cans cream of mushroom soup
5 slices bread- tear up
1/4 c. melted butter

Directions:
Directions:
Squeeze out (spinach) the excess liquid. Sprinkle evenly on 13x9x2 pan, sprinkle tuna, on top sprinkle onion on top of tuna, sliced eggs on top of that, combine sour cream and soups and pour over, tear up bread in medium pan and pour melted butter and stir and the pour on top and bake at 350 for 30 minutes or until bubbly and hot.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Personally, I don't like spinach and sour cream but when I put it all together and I loved it!!! I think you will love it too... Enjoy!

 

 

 

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