Chicken Florentine

Recently, the spring weather has turned colder than expected.  Today’s rainy, chilly weather put me in the mood for curling up on the couch with a dish of something hot and savory.  Chicken Florentine to the rescue!  This dish is so easy to make (you could even prepare it the night before and pop it into the oven when you come home from work).  I was inspired by a recipe from Paula Deen, but modified it a bit to save a few calories.  After all, a girl’s gotta watch her figure.

This dish is perfect with a loaf of crusty bread and a glass of wine.  End the meal with a hearty brownie and a glass of milk and you’ve turned even the dreariest of days into a great day.  What was I saying about calories…?

Chicken Florentine
1 (10 oz) package chopped spinach, thawed if frozen
1 lb cooked chicken breast, sliced
1 (10 ¾ oz) can condensed cream of mushroom soup
½  cup mayonnaise
½  cup sour cream
1 cup grated sharp Cheddar
3 tbs fresh lemon juice
½  tsp curry powder
½ tsp salt
½ tsp freshly ground black pepper
1/4 cup dry white wine

In a large bowl, mix together the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt, pepper and wine.  Add the chicken and spinach and combine thoroughly.  Pour into a baking dish (I used a 10-inch round ceramic dish) and bake at 350 degrees for 30 minutes.  Super easy and tasty!