Thursday, October 1, 2009

Chicken Florentine

I do not use cream of . . . soup in cooking. Once you have tried recipes like this one, you will give it up too.

I have substituted cooked chopped broccoli for the spinach in this recipe with good results.

Chicken Florentine

10 oz. package chopped spinach, thawed and drained
3 cups shredded or chopped cooked chicken
2 cups cooked brown rice (I use Steam Fresh frozen cooked rice)
1 cup shredded cheddar or co-jack cheese
1/2 cup mayo (I choose mayo made with canola or olive oil)
1/2 cup low fat sour cream
1 Tbl. lemon juice
1 tsp. curry powder
1/4 cup parmesan

Preheat oven to 350 degrees. Mix mayo, sour cream, lemon juice, and curry powder in a small bowl. Mix spinach, chicken, rice, and cheese in large bowl. Pour mayo mixture over ingredients in large bowl and mix well. Spread mixture into a sprayed 9x13 pan or baking dish. Shake parmesan cheese over the top. Bake for 30 minutes, uncovered.

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