Chicken Florentine

• 6 chicken breast halves, boned and cut in pieces
• 2 10 oz (280 grm). packages frozen chopped spinach
• 1/2 cup (125 ml) mayonnaise
• 1/4 cup (60 ml) sour cream or imo
• 1 can cream of chicken soup
• 1 tbsp (15 ml) lemon juice
• 1 tsp (5 ml) curry powder
• 1/2 cup (125 ml) chedder cheese, grated
• 1/2 cup (125 ml) corn flakes or bread crumbs
• cooked rice

1. Preheat oven to 350 degrees (175 C.).
2. Bake chicken until completely cooked.
3. Cook spinach and drain thoroughly.
4. Spread spinach in bottom of a 2 quarts (1900 ml) greased casserole.
5. Top with diced chicken.
6. Mix mayo, sour cream, soup, lemon juice and curry powder.
7. Pour over chicken.
8. Sprinkle with cheese and top with crumbs.
9. Bake at 350 for 25 minutes.
10. Serve over rice.

chicken, spinach, mayonnaise, sour cream, cream of chicken soup, lemon juice, curry powder, chedder cheese, corn flakes, rice

Taken from online-cookbook.com/goto/cook/rpage/00002B (may not work)