Thursday, October 23, 2008

Jen's Chicken Florentine w/ Bow Tie Pasta

Here is my recipe for Chicken Florentine, it's delicous and perfect for the upcoming chilly nights because it fills your home with such amazing fragrances from the chicken and spinach and curry. It has a great blend of spices and condiments that you should already have in your home. If you don't have the ingredients, please feel free to use "store brand items", I do and it works out fine!

Another great tip is when making this, go to the Dollar Store and buy aluminum
cooking pans with lids, makes clean up a breeze and also, you can make two servings, eat one for dinner and freeze the other for a meeting night, etc.



2 packages of frozen spinach
4 large chicken breasts, cook and shred (keep the broth)
2 cans of GOOD cream of mushroom soup
1 cup of MAYO
1 cup of Sour Cream (Albertsons brand)
2 cups of grated sharp Cheddar Cheese
2 tablespoons of fresh lemon juice (I buy one lemon to make the juice)
1 teapsoon of curry powder
salt and pepper to taste
1/2 cup of chicken broth (I use the broth from the chicken I cook)
1/2 cup of parmesan cheese
1/2 cup of bread crumbs (Albertsons brand)
butter (Albertsons brand)
bowtie pasta or your favorite pasta



I start by cooking the chicken breast until done and then after cooling, shred the chicken.

Take your spinach and microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. If you don't have a cheese cloth to drain the extra liquids from the spinach, use a small clean towel to drain.



In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper, to taste, and broth. Mix together to make a thick sauce. Pour the sauce over the spinach and chicken. Now mix all ingredients together.






Place the mixture into a 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.



Cook at 350 degrees for 30 minutes or until bubbly.
While dish is cooking, cook your bow tie pasta or favorite pasta to eat with the Florentine.

Dinner Recipes

2 comments:

j & j dish it out said...

Ooooo Jen that looks yummy! I might have to try that this weekend. Did Triston eat it too?

Cori said...

Love the idea of making multiple batches in disposable aluminum trays. Clever Girl.