Chicken Florentine...

2 -10oz pkgs. frozen spinach, thawed and drained

6 chicken breast halves or bone in (about 4 lbs. roasted)

2 -10 3/4oz cans cream soup (low fat/sodium)

1/2 C. Mayo

1 C. Reduced Fat Sour Cream

1 C. Sharp Cheddar cheese

2 Tb. lemon Juice

1 ts. Curry powder(I substitute 1/2 ts. Chili powder)

Salt and pepper to taste

1/2 C. Chicken bouillon/broth (or milk)

1/2 C. Parmesan cheese

1/2 C. bread crumbs

2 Tb. butter

Roast your chicken on a cookie sheet with Salt and Pepper for 1 hr. at 350*. I use bone in chicken breasts with the skin on and they are so juicy, let sit for 20 mins. to cool and then shred into a big bowl, and you can put it in the fridge the day before all shredded and ready. (You could boil your chicken breasts on low for an hr. if you wanted to or use a pre-cooked chicken). Add in soup, mayo, sour cream, broth or milk, salt and pepper, lemon juice, Curry powder and stir with chicken. Add cheese and then spinach. Pour into 9 x 13 baking dish that you've sprayed. Mix bread crumbs and Parm. cheese and sprinkle over the top...dot with butter and bake at 350* for 30 mins. until bubbly!

This was a Paula Dean recipe that I tweaked to be healthier, but if you want the full fat stuff go for it...and I halved the Cheddar cheese(if you use Sharp Cheddar it adds the flavor in without double cheese) and Mayo as well! It was DELICIOUS....I served it over mashed Yukon Gold potatoes and all 5 of us loved it....Grace does NOT like spinach but she ate it surprisingly...I did notice she pulled some of the spinach to the side but kept saying "I love this gravy!" haha It would be fabulous on noodles or rice too! You could certainly substitute brocolli for the spinach! that would be yummy too!