Chicken Florentine

• 1 (10-ounce) package frozen chopped spinach, thawed
• 4 cups cooked, shredded chicken
• 1 10 3/4 oz can of condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup grated sharp cheddar cheese
• 1 tablespoons fresh lemon juice
• 1/2 teaspoon curry powder
• 1/4 cup dry white wine
• Salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• 1/4 cup bread crumbs
• 1 tablespoon melted butter, room temperature

1. 1.tn a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, wine, and the salt and pepper, to taste. Whisk together to make a sauce.
2. 2.tqueeze and drain the thawed spinach very well. Add to the sauce, then add the shredded chicken. Mix well with a spatula.
3. 3.tlace the mixture into a (9-inch) square pan that has been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs with the melted butter and sprinkle over the top.
4. 4.take uncovered at 350 degrees F for about 30 minutes until bubbly.
5. 5.to make ahead: Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer. Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

chicken, mushroom soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, ubc, salt, ubc, ubc, butter

Taken from www.epicurious.com/recipes/member/views/chicken-florentine-50175267 (may not work)