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Chicken Florentine
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Serves/Makes:6 or more

  • 6 chicken breast halves, boned and cut in pieces
  • 2 10 oz (280 grm). packages frozen chopped spinach
  • 1/2 cup (125 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream or imo
  • 1 can cream of chicken soup
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) curry powder
  • 1/2 cup (125 ml) chedder cheese, grated
  • 1/2 cup (125 ml) corn flakes or bread crumbs
  • cooked rice
  • Preheat oven to 350 degrees (175 C.).
  • Bake chicken until completely cooked.
  • Cook spinach and drain thoroughly.
  • Spread spinach in bottom of a 2 quarts (1900 ml) greased casserole.
  • Top with diced chicken.
  • Mix mayo, sour cream, soup, lemon juice and curry powder.
  • Pour over chicken.
  • Sprinkle with cheese and top with crumbs.
  • Bake at 350 for 25 minutes.
  • Serve over rice.
From a friend and helper, Sue Day.

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