Chicken Florentine

1 pkg. (10 oz.) frozen chopped spinach, thawed and squeeze-drained
2 boneless skinless chicken breast halves, cut bite size
1 can (10-3/4 oz.) cream of chicken soup or cream of mushroom soup
1/4 cup mayonnaise or Miracle Whip
1/4 tsp. onion powder
1 tbsp. butter or margarine
1/4 cup dry breadcrumbs
2 tbsp. grated parmesan cheese

Directions:

Layer spinach in bottom of 1-1/2 or 2 quart casserole dish. Spread cut up chicken over spinach. Combine next 3 ingredients in a bowl, add curry and garlic if using, and mix well. Spread over chicken layer. Melt butter in microwave, add bread crumbs and cheese and stir to combine. Spread over all. Bake uncovered 40 minutes at 350°F. Check for doneness.

Comments from dorel :

This is a simple dish suitable for 2 or 3. Can easily be doubled. Ingredients most of us always have on hand. If you want more spice you can add 1 tablespoon curry powder and 1/4 teaspoon garlic powder. We prefer ours without.

User Reviews:

A nice, sneaky way to feed spinach to a veggie-hating hubby! (He loved it!) I made a few substitutions to reduce the fat content. Here's how...use 98% Fat Free or Low Sodium cream of chicken soup, use a bit less mayo (I used Vegenaise--no cholesterol, no preservitives, no refined sugars), and use a butter substitute. There was plenty of sauce, so this recipe would go well with some brown rice or broccoli to mix with the extra sauce. I didn't end up using the curry powder, but I did use the garlic powder. I would probably add a bit of black pepper next time too. Delicious! Thanks, Dorel!

submitted by deemarie on December 02, 2005

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