Paula Deen Chicken Florentine

Paula Deen Chicken Florentine turns shredded chicken, chopped spinach and sharp cheddar into a creamy, golden baked casserole in 50 minutes, and the recipe feeds 6 to 8. Try this easy make-ahead chicken casserole for potluck night, church supper or Sunday dinner, since it freezes well and travels easily.

Drain the thawed spinach well before it goes in the bowl, because extra water thins the sauce. Skip it and the casserole bakes up loose and watery instead of creamy.

Paula builds a sauce of cream of mushroom soup, mayonnaise, sour cream, curry powder and white wine, which gives it more depth than a plain creamy chicken bake. She also assembles it ahead, freezes it and thaws it in the fridge for 24 hours, so the cooking day is easy.

Paula Deen Chicken Florentine

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

540

kcal

Shredded chicken and spinach sit in a rich, tangy cheese sauce under a buttery Parmesan and breadcrumb topping. Once baked, the edges bubble and the crumbs turn golden while the middle stays creamy.

Ingredients

• 2 (10 oz) packages chopped frozen spinach
  

• 6 (about 4 lbs) cooked, boned, and shredded chicken breast halves
  

• 2 cans condensed cream of mushroom soup
  

• 1 cup mayonnaise
  

• 1 cup Sour cream
  

• 2 cups grated sharp cheddar cheese
  

• 2 tablespoons fresh lemon juice
  

• 1 teaspoon curry powder
  

• 1/2 cup dry white wine
  

• 1/2 cup freshly grated Parmesan cheese
  

• 1/2 cup soft breadcrumbs
  

• 2 tablespoons Butter
  

• to taste salt and freshly ground pepper
  

Directions

• Thaw the spinach: Remove the outer wrappers from 2 packages of chopped frozen spinach and open one end of each box. Microwave on full power for 2 minutes until thawed, then drain well and add it to a large bowl with the shredded chicken.
• Make the sauce: Whisk 2 cans condensed cream of mushroom soup, 1 cup mayonnaise, 1 cup sour cream and 2 cups sharp cheddar in a medium bowl. Then stir in 2 tablespoons lemon juice, 1 teaspoon curry powder and 1/2 cup dry white wine, season with salt and pepper to taste, and whisk until smooth.
• Combine everything: Pour the sauce over the spinach and chicken. Mix well with a spatula until every piece is coated.
• Fill the dish: Spray an 11 by 7-inch casserole dish, or 2 nine-inch square foil pans, with cooking spray, then add the mixture. Pat it down evenly and smooth the top with a spatula.
• Add the topping: Combine 1/2 cup Parmesan and 1/2 cup soft breadcrumbs in a small bowl, then sprinkle it over the top. Dot with 2 tablespoons butter so the crumbs brown as it bakes.
• Wrap and freeze: Wrap the unbaked casserole securely in plastic wrap, then in aluminum foil. Slide each pan into a plastic freezer bag, seal it and freeze.
• Thaw and bake: Thaw the casserole in the refrigerator for 24 hours, then remove the plastic wrap and foil. Bake uncovered at 350°F for about 30 minutes, until bubbly.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I skip the freezing and bake it right away?

Yes, the freezing step is only there for make-ahead convenience. Assemble it, then bake uncovered at 350°F until bubbly. Since nothing has been frozen, check it a little earlier than you would for a thawed one.

Can I use fresh spinach instead of frozen?

You can, but wilt it first and squeeze out as much water as you can. Frozen spinach is easier here because it is chopped and drains in one step, and it keeps the sauce from turning watery.

What can I use instead of the white wine?

Chicken broth is the easy swap, and you can add a little extra lemon juice to keep some of the brightness. The wine mostly thins and seasons the sauce, so the result will still be creamy.

What is the easiest way to get 4 pounds of cooked chicken?

Poach or roast about 6 bone-in chicken breast halves, let them cool, then pull the meat off the bone and shred it. A store-bought rotisserie chicken also works if you want to save time.

What is the most common mistake with this casserole?

Not draining the spinach well is the big one, since leftover water ends up in the sauce. Press it in a colander or squeeze it in a clean towel before mixing.