Find a magnet and attach this recipe to your refrigerator. The next time you entertain, consider this recipe. It looks fancy, tastes fancy, and is absolutely simple to make.
Ingredients:
2 - 10oz. packages of frozen chopped spinach (broccoli may be used instead)
2 - 10 3/4 oz. cans cream of mushroom soup
1 c. mayonnaise
1 c. sour cream
1 c. grated sharp cheddar or swiss cheese
½ c. sherry
1 T. fresh lemon juice (half lemon)
1 T. curry powder
salt and pepper, to taste
3 whole chicken breasts, cut in half (cooked and shredded, see directions)
½ c. grated parmesan cheese
½ c. bread crumbs
2 bay leaves
Fill a 2 qt. Dutch oven with water, approximately 3/4 full. Add 1 t. salt, ½ t. black pepper, chicken breasts and 2 bay leaves. Bring to a simmer on the stove. Once the water begins to boil, cover and turn off heat. Allow to stand for a half hour. This technique is called poaching and will keep the chicken tender. Remove from pan and place on a plate. Cover with plastic wrap. Once cooled, shred chicken into pieces and set aside.
Cook and drain spinach in a colander. Using the back of a spoon, press to make sure all of the water is removed from the spinach.
In a large bowl, mix together the soups, mayonnaise, sour cream, cheddar (or swiss) cheese, wine, lemon juice, curry powder, and salt and pepper.
In a greased 9x13 inch baking dish, spread the chicken. Cover the chicken with the spinach. Pour the soup mixture over the chicken and spinach. Combine the parmesan cheese and bread crumbs, and sprinkle over the top of the casserole. Bake at 350º for 45 minutes, or until bread crumbs become golden brown.
This recipe can be served as an entree. If you wish, it could also be served with a side of pasta or rice. I hope you will consider making this dish. It is phenomenal.
