Chicken Florentine Casserole

Chicken Florentine Casserole

4 cups cooked chicken, white and dark meat, chopped or shredded

1 10 ounce box frozen chopped spinach, thawed and squeezed dry

1 can cream of mushroom soup
1 cup (4 ounces) sharp cheddar cheese, grated
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/2 teaspoon curry powder
salt and pepper, to taste
1/3 cup grated parmesan cheese
1/3 cup fresh white breadcrumbs

Combine the chicken and spinach in a medium bowl.
In another bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, and salt and pepper. Whisk together to make a sauce. Pour the sauce over the chicken and spinach; mix well.

Place the mixture into a greased 9-inch square pan; smooth top. Combine the Parmesan and breadcrumbs and sprinkle over the top. Bake uncovered at 350 degrees for about 30 minutes, or until bubbly.

To Freeze: Leave off the Parmesan and breadcrumbs. Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place into freezer.
Allow casserole to thaw completely (about 24 hours) in refrigerator. When ready to bake, remove the plastic wrap and foil, and top with the Parmesan and breadcrumbs. Bake as directed.

Note: This makes a delicious dip for a party. Bake as directed and serve with corn chips and/or crackers.