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Chicken Florentine

(adapted from Paula Deen)

2 pkg (10oz each) Frozen. Chopped Spinach, Thawed
6 Chicken Breasts, cooked and shredded
2 Cans Cream of Mushroom Soup
1 Cup Mayonnaise
1 Cup Sour Cream
2 Cups Grated Cheddar Cheese
1/3 Cup Lemon Juice
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Dried Minced Onion
1 tsp. Garlic Powder
1/2 Cup Parmesan
1/2 Cup bread crumbs
2 Tbsp. Butter

Blot spinach with a paper towel to remove excess moisture.

In a large bowl, combine mayo, sour cream, soup, cheddar cheese, lemon juice and spices. Stir in Spinach, and then chicken. Pour into a greased 9x13 casserole dish. Sprinkle with Parmesan and bread crumbs. Dot with butter. Bake at 350 degrees for 30 minutes, until bubbly.
This can be made ahead of time and refrigerated for up to 2 days. Can also be frozen. If frozen, allow to thaw in fridge for 24 hours before baking. Recipe can also be cut in half.

* Can also use French Fried Onions on top- it’s DELICOUS!