My friend Stephanie had been telling me about how good Paula Deen's Chicken Florentine recipe was for ever. I just love Paula. And all that uproar after she told the whole world she was diabetic? Seriously? My mother is a diabetic and bless her heart, she clings to her chocolate like Paula clings to her sticks of butter and whatever decadent ingredient she delights in. You can't change people. I do my best to cook healthy, but I'm not a fanatic about it. My Grandmother Gaudette, who lived to be nearly 104 lived by the rule, "everything in moderation."
That being said, the link to Paula's full-blown recipe is below. When I saw what it called for; I cut the recipe in half. This still made more than enough! Stephanie recommended using rotisserie chicken from the store to help speed this up.
INGREDIENTS:
- 1 (10-ounce) packages frozen chopped spinach (thawed and drained)
- 3 chicken breast halves (about 2 pounds), cooked, boned, and shredded
- 1 (10 3/4-ounce) cans condensed cream of mushroom soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated sharp Cheddar
- 1 tablespoons fresh lemon juice
- 1/2 teaspoon curry powder
- Salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1/4 cup freshly grated Parmesan
- 1/4 cup soft bread crumbs (I used Panko)
- 2 tablespoons butter (probably used a little more!)
Mix the soup, mayo, sour cream, cheese, lemon juice and spices in a medium bowl. Stir well.
In a large bowl, mix the chicken and spinach. Once it's blended well, stir in the soup mixture.
Spray a casserole dish with cooking spray. Pour mixture in and spread out evenly. Sprinkle bread crumbs and Parmesan cheese on top and place pats of butter on top of that.Bake in a preheated 350 degree oven for 30-40 minutes or until it's bubbly.
Adapted from: Paula Deen
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