"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Florentine Recipe

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


Added: Wednesday, October 15, 2008


1 10oz package frozen spinach thawed
1 can English peas
1 chicken cooked and deboned
2 10oz cans Cream of Mushroom Soup
1 c sour cream
2 c grated cheddar cheese
6 lemons squeezed
1 t curry powder
salt & pepper
1/2 c grated Parmesan cheese
3/4 sleeve crushed Ritz Crackers
2 T melted butter

Squeeze the water out of the thawed spinach and combine with the English peas and shredded chicken. Mix the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt & pepper to taste. Pour over the chicken mixture and mix well. Place in a 2 or 3 disposable aluminum foil pans. (Makes two 9 inch or 3 small oval casseroles) In a zip lock bag crush the Ritz crackers and add the melted butter and Parmesan cheese and mix well. Top the casseroles with the crumb mixture and bake at 350 for about 35 minutes or until bubbly and lightly browned on top.
If you want to save a casserole for later, tightly cover with plastic wrap and refrigerate or freeze.
If saving for later wait to put crumb topping on until ready to cook,




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