Chicken Florentine

Submitted by: Adrienne

(this amounts feed a lot of people, so you can cut this in half)

6 Boiled chicken breasts, shredded (boiling them makes the shredding easier)
Cooked spinach, amount can vary
2 cans cream of mushroom soup (or cream of chicken)
1 c. mayo
1 c. sour cream
1 c. grated cheddar cheese
¼ c. lemon juice, or to taste
Salt and pepper

Topping:
Bread crumbs
Grated Parmesan cheese
Butter

Shred the cooked chicken, set aside in a large bowl. In a separate bowl, mix the rest of the ingredients (except for the topping, of course). Pour the mixture over the chicken and fold. Pour into a 9 x 13 pan. Mix bread crumbs with parmesan cheese in any amount you want (I’d do ½ cheese and ½ crumbs). Sprinkle on top and dollop with butter. Bake for about 30 minutes at 350 degrees.

Note: Cream soups, mayo, and sour cream are a terrific base for almost any casserole. I use the exact same ingredients when I make Beef Stroganoff, Scalloped Potatoes, Chicken and Rice Casserole, etc. Try this as a base and be creative!