Chicken Florentine

This casserole is always a hit.  One of my friends serves this to her guests for lunch or dinner and has continued to use the recipe over the years.

6 chicken breast halves, boned and cut into pieces
Salt and pepper to taste
¼ cup butter
2 Tablespoons oil
2 (10 oz.) packages frozen chopped spinach
½ cup mayonnaise
¼ cup sour cream
1 (10 ¾ oz. ) can cream of chicken soup
1 Tablespoon lemon juice
1 teaspoon curry powder
½+ cup grated sharp cheese
½+ cup corn flake crumbs

Preheat oven to 350 degrees.
Sauté slightly salted and peppered chicken pieces in butter and oil for ~ 10 minutes.
Cook spinach.  Drain and squeeze dry.
Spread spinach in bottom of a 2-quart casserole.  Top with chicken.
Mix mayonnaise, sour cream, soup, lemon juice, and curry powder.  Pour over chicken.  Sprinkle with cheese.  Top with crumbs.

Bake at 350 degrees for 25 minutes.

~ 6 servings

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This entry was posted in Casserole, Chicken, Main course, Poultry and tagged . Bookmark the permalink.

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