chicken florentine

This recipe is a new one I tried last night by Paula Dean. So, bring on the cream and butter. I adapted it slighty to make it lighter:

Ingredients:

*2 (10-ounce) packages frozen chopped spinach
*6 chicken breast halves cooked and shredded
*2 (10 3/4-ounce) cans condensed cream of mushroom soup (Campbell Healthy Request)
*3/4 cup light mayonnaise
*1 cup light sour cream
*2 cup grated sharp Cheddar
*5 tablespoons fresh lemon juice
*1 teaspoon curry powder
*Salt and freshly ground black pepper
*1/2 cup freshly grated Parmesan
*1/2 cup soft bread crumbs
*2 tablespoons butter


Directions:
1. Thaw spinach and drain by ringing it out in a dishtowel. Put into a large bowl. Add the shredded chicken.
2. In another bowl, combine the soup, mayonnaise, sour cream, cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.
3. Place the mixture into an 11 by 7-inch casserole dish that has been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.
4. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

I served this dish with brown rice. It makes enough for 8 people.