Name: Florentine Curried Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Condensed cream of chicken soup - 2 (10.75 ounce) cans; Creamy salad dressing - ½ cup; Lemon juice - 1 tablespoon; Curry powder - 1 tablespoon; Frozen chopped spinach, thawed and drained - 3 (10 ounce) packages; Skinless, boneless chicken breast halves - 8; Paprika - 1 teaspoon; Shredded Monterey Jack cheese - 2 (8 ounce) packages

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Florentine Curried Chicken

1. Condensed cream of chicken soup - 2 (10.75 ounce) cans

2. Creamy salad dressing - ½ cup

3. Lemon juice - 1 tablespoon

4. Curry powder - 1 tablespoon

5. Frozen chopped spinach, thawed and drained - 3 (10 ounce) packages

6. Skinless, boneless chicken breast halves - 8

7. Paprika - 1 teaspoon

8. Shredded Monterey Jack cheese - 2 (8 ounce) packages

How to cook deliciously - Florentine Curried Chicken

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.

3. Stage

On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.

4. Stage

Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)