Chicken Florentine

1 (10-ounce) package frozen chopped spinach
5 chicken breasts, cooked and shredded
2 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 (to taste)
1/2 cup dry white wine (I used white cooking wine)
1 cup freshly grated Parmesan
1 cup soft bread crumbs
4 tablespoons butter


Directions
Remove the outer wrapper 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 shredded 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 11X 7-inch casserole dish or 2 (9-inch) square 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.

Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

**This was a great recipe, but I can't remember where I got it! It turned out tasting a little like like Poppy Seed Chicken. I only used half a box of spinach (because the hubby is not a lover of the greens) and it still turned out very tasty! I made 2 (9 inch) pans and cooked one and froze the other for later! I LOVE meals you can freeze the other half! Enjoy!