Food Friday-Paula Deen's Chicken Florentine Casserole

I was watching the Food Network the other night and Ms. Deen said that this is a recipe that every wife should have in her repertoire. It's good for pot lucks, it's good for a quick dinner, it's good for freezing. Well I had to try this out. OMG! It's so good. We only made half a batch and served it with rice but it served 4 adults. My kid did not like this b/c of the curry, but we'll keep putting it on his plate. Next time I make it, I'm going to stir cooked rice into the casserole and make a meal in one dish. I have amended this a little from her original.


Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and chopped
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs (we used crushed Ritz crackers and I think it made it better)
2 tablespoons butter

Directions
Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the chicken.


In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.


Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.


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.

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