Chicken Florentine

2 (10-ounce) packages frozen chopped spinach, thawed and drained 
6 chicken breast halves, cooked, boned, and shredded 
2 (10 3/4-ounce) cans condensed cream of mushroom soup 
1 cup mayonnaise 
1 cup sour cream 
2 cup grated sharp Cheddar 
2 tablespoons fresh lemon juice 
1 tsp Salt
1 tsp Pepper
1/2 cup grated Parmesan 
1/2 cup soft bread crumbs 
2 tablespoons butter
Preheat oven to 350.

Mix together chicken and spinach, set aside...In another bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well. Pour mixture into a casserole dish (sprayed with cooking spray). Sprinkle bread crumbs and Parmesan cheese on top. Cut the butter and drop chucks on the top. Bake uncovered about 30 minutes or until bubbly. 

Serve over your choice noodles.

**This is a great dish to freeze-simply wrap dish in plastic wrap, then foil, then place int freezer bag. Just allow the casserole to thaw 24 hours in the fridge, and once you are ready to bake it remove the wraps and bag. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do do it all for the glory of God. ~1 Corinthians 10:31