Chicken Florentine Casserole

Ingredients

• 6 breasts, bone and skin removed chicken breast
• 2 packages spinach
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 16 oz sour cream, low fat
• 16 oz shredded cheddar cheese, reduced fat
• 1 tbsp lemon juice
• 1 tsp curry powder
• 8 oz white wine
• 1/2 cup parmesan cheese
• 1/2 cup bread crumbs, whole wheat
• 2 oz light butter
• 1 dash salt
• 1 dash pepper

Directions

1. Cook chicken breasts and shred with fork while they are warm.
2. Put shredded chicken in 11x17" casserole dish that has been sprayed with cooking spray like Pam. Add thawed spinach to casserole dish and mix together.
3. In a medium bowl mix together soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine. Whisk together to make a sauce.
4. Pour sauce over the chicken spinach combo and mix well with a spatula.
5. Combine parmesan cheese and fresh breadcrumbs (made with 2 slices of whole wheat bread).
6. Sprinkle breadcrumb cheese mixture over the top of the chicken mixture.
7. Dot the top with light butter spread like Smart Balance.
8. Bake uncovered in a 350 °F (175 °C) oven for 30 to 40 minutes - until bubbly and top crust is browned.