Chicken Florentine Casserole
A delicious one dish meal that is very rich and satisfying.
1/2 cup parmesan cheese
16 oz sour cream, low fat
1 tsp curry powder
1 dash pepper
1 dash salt
1 cup mayonnaise
2 oz light butter
6 breasts, bone and skin removed chicken breast
2 <span class="measurestring" title="can (10.75 oz)">cans</span> cream of chicken soup
1 tbsp lemon juice
2 <span class="measurestring" title="package (10 oz)">packages</span> spinach
8 oz white wine
1/2 cup bread crumbs, whole wheat
16 oz shredded cheddar cheese, reduced fat
Cook chicken breasts and shred with fork while they are warm.
Put shredded chicken in 11x17" casserole dish that has been sprayed with cooking spray like Pam. Add thawed spinach to casserole dish and mix together.
In a medium bowl mix together soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine. Whisk together to make a sauce.
Pour sauce over the chicken spinach combo and mix well with a spatula.
Combine parmesan cheese and fresh breadcrumbs (made with 2 slices of whole wheat bread).
Sprinkle breadcrumb cheese mixture over the top of the chicken mixture.
Dot the top with light butter spread like Smart Balance.
Bake uncovered in a 350 °F (175 °C) oven for 30 to 40 minutes - until bubbly and top crust is browned.
in 1 serving of Chicken Florentine Casserole.
, 17% carbs, 35% protein.
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