Chicken Florentine

2 (10-ounce) packages frozen chopped spinach, thawed

6 chicken breast halves (about 4 pounds), 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 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter 

• Drain the spinach and put into a large bowl and add the shredded chicken.

• In a medium 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 and pour the sauce over the spinach and chicken. 

• Mix well with a spatula and place the mixture into an 11 x 7 casserole dish and pat down even and smooth Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter. 

• Bake uncovered at 350 degrees F for about 30 minutes until bubbly.