- 2 [10-ounce / 284-g each] boxes frozen spinach
- 2 [10-ounce / 284-mL each] cans cream of mushroom soup concentrate
- 1 cup [250 mL] mayonnaise
- 8 ounces [250 mL] sour cream
- 1 cup [225 g] grated Old Cheddar cheese
- 1 tablespoon [15 mL] lemon juice
- 1 teaspoon [5 mL] curry powder
- Salt and peper, to taste
- 6 boiled chicken breast halves, skinned, boned and minced
- White wine, to taste
- 1/2 cup [115 g] grated Parmesan cheese
- 1/2 cup [125 mL] fresh breadcrumbs
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- Preheat oven to 350°F [180°C].
- Soften spinach into a little hot boilig water; drain well.
- Mix together cream of mushroom soup concentrate, mayonnaise, sour cream, grated Old Cheddar cheese, lemon juice, curry powder, salt and pepper.
- Evenly spread minced chicken over the bottom of a 13 x 9-inch [33 x 23 cm] baking dish
- Cover with drained spinach.
- Thin mushroom soup mixture to taste with white wine.
- Pour all over spinach.
- Mix together Parmesan cheese and fresh breadcrumbs; evenly sprinkle over mixture.
- Bake into preheated oven for approximately 30 minutes, until golden.
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