I have been digging through a lot of cookbooks lately and have ended up in The Lady and Sons, Too a couple of times. I have already made the Squash Casserole with some modifications, but we will discuss that recipe probably on Monday. What I am here to talk about is the Chicken Florentine recipe. It is a casserole and contains some interesting ingredients that I wouldn’t think to put in it like mayo, wine, and curry powder.
OH, this is interesting. I just went to Paula’s Webpage and looked in the recipe section for the Chicken Florentine Recipe and it is a little different from what is in the cookbook. A few things have increase in volume: Cheddar Cheese (from 1 c. to 2 c.), white wine (from 1/4 c. to 1/2 c.), lemon juice (from 1 tbsp to 2 tbsp), and the addition of 2 tbsp of butter to dot on top of the casserole. A really nice thing about the recipe on-line is that it also give you directions to freeze the casserole so that you can cook it at a later time.
Since my casserole had only been in the oven for 15 minutes, I ran over and dotted the top with the butter, but the other things I cannot fix right now. So we will see what happens when it comes out and if it needs any more cheese. But, I did modify the recipe a little just to make it less calories. I used 99% fat free cream of mushroom soup, light mayonnaise, and light sour cream. Also, since I had some left over panko breadcrumbs, I used that with a little bit of Italian breadcrumbs mixed in to get the complete 1/2 cup. The recipe below contains only the ingredients that I had in the casserole that I made. Click on this link if you want to use the recipe that is on the web page.
The flavor of the Chicken Florentine was creamy, with hints of curry and wine. It is a good go to recipe if you do not have a lot of time and want something that you know is going to taste yummy.
Below is a picture of the finished product.
Courtesy of The Lady and Sons, Too
2 (10 ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and freshly ground black pepper
1/4 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoon butter
Cook and drain the spinach; set aside. In a large bowl, mix together the soup, mayonnaise, sour cream, cheddar cheese, wine, lemon juice, curry powder, and salt and pepper to taste. Spread the chicken in a greased 13 x 9 casserole. Cover the chicken with spinach, then pour the soup mixture over the spinach. Combine the Parmesan cheese and breadcrumbs and sprinkle this over the casserole. Bake at 350° F for 30 minutes until bubbly.