Chicken Florentine

• 2 (10 oz) pkgs frozen chopped spinach
• 6 chicken breast halves about 4 lbs boned and skinned
• 2 (10 3/4 oz) cans condensed cream of mushroom soup
• 1 cup of Hellmans Mayo
• 1 cup sour cream
• 2 cups shredded sharp cheese
• 2 tblsp fresh lemon juice
• 1 tsp curry powder
• salt and pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tblsp butter

1. Cook spinach and drain well.
2. Combine soup, mayo,sour cream, cheese, lemon juice, curry powder, salt and pepper to taste and wine. Whisk to make a sauce. Pour the sauce over the spinach and chicken that has been boiled and taken off the bone. Mix well.
3. Place the mixture into an 11X7 inch casserole dish that has been sprayed with Pam cooking spray. Combine Parmesan and bread crumbs and sprinkle on top. Dot with the butter. Bake uncovered @ 350 for 30 minutes until bubbly...

spinach, chicken, condensed cream, hellmans, sour cream, sharp cheese, lemon juice, curry powder, salt, white wine, freshly grated parmesan, bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/chicken-florentine-1258449 (may not work)