Chicken Florentine Casserole

Sometimes a soothing, yummy casserole is exactly what you need!!
(serves 6-8)

2 10 oz. pkgs frozen chopped spinach
6 chicken breast halves (about 4 lbs.), cooked, boned, and shredded
2- 10&3/4 oz. cans of cream of mushroom soup (get the heart healthiest you can find*)
1 cup light* mayo.
1 cup sour cream
2 cups shredded sharp cheddar
2 t. freshly squeezed* lemon juice
1 t. curry powder, or thyme* (I would use lemon thyme from my farm*)
Kosher* salt and freshly ground pepper
1/2 cup dry white wine
Veg. oil cooking spray
1/2 cup grated Parmesan
1/2 soft bread crumbs or Panko*
2 T. butter, softened

Preheat oven to 350. Thaw spinach, drain well, squeeze dry in a clean towel*, and put into a large bowl. Add shredded chicken. In a med. bowl, combine the soup, mayo., sour cream, cheddar, lemon juice, curry powder (or thyme), and S&P. Whisk together to create a sauce. Pour over spinach mixture. Mix well with a spatula. Place mixture in a 11"x7" casserole dish sprayed with veg. oil cooking spray. Pat down evenly and smooth with spatula. Combine Parmesan and bread crumbs, and sprinkle over top. Dot with butter. Bake uncovered for about 30 mins. or until bubbly. Serve with a wedge salad*.

"Our situation may look very different from God's point of view."

Make sure you have some FUN today and Laugh Out Loud - it is good for your spirit and soul!!

Love,

MM