Recipe information
Yield
serves 6-8
Ingredients
Two 10-ounce packages frozen spinach (or chopped broccoli)
Two 10 3/4-ounce cans cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar cheese
1/4 cup white wine or sherry
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
6 cooked chicken breast halves, shredded
1/2 cup grated Parmesan
1/2 cup breadcrumbs
Preparation
Cook and drain the spinach; set aside. In a large bowl, mix together the soup, mayonnaise, sour cream, Cheddar, wine, lemon juice, curry powder, and salt and pepper to taste. Spread the chicken in a greased 13 x 9-inch casserole. Cover the chicken with spinach, then pour the soup mixture over the spinach. Combine the Parmesan and breadcrumbs and sprinkle this over the casserole. Bake at 350 degrees for 30 minutes.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
