Ingredients
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2 (10 ounce) packages frozen chopped spinach
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2 (10 3/4 ounce) cans condensed cream of mushroom soup
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1 cup mayonnaise
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1 cup sour cream
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2 cups grated sharp cheddar cheese
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2 tablespoons fresh lemon juice
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1 teaspoon curry powder
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salt & freshly ground black pepper
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1/2 cup dry white wine
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1/2 cup freshly grated parmesan cheese
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1/2 cup soft breadcrumbs
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2 tablespoons butter
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6 boneless skinless chicken breast halves, and shredded (about 4 pounds)
Instructions
- Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.
- In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
- Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
- Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.
- Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.