Ingredients

　　Two 10-ounce packages frozen spinach (or chopped broccoli)

　　Two 10 3/4-ounce cans cream of mushroom soup

　　1 cup mayonnaise

　　1 cup sour cream

　　1 cup grated sharp Cheddar cheese

　　1/4 cup white wine or sherry

　　1 tablespoon fresh lemon juice

　　1 teaspoon curry powder

　　Salt and pepper

　　6 cooked chicken breast halves, shredded

　　1/2 cup grated Parmesan

　　1/2 cup breadcrumbs

　　Cook and drain the spinach; set aside. In a large bowl, mix together the soup, mayonnaise, sour cream, Cheddar, wine, lemon juice, curry powder, and salt and pepper to taste. Spread the chicken in a greased 13 × 9-inch casserole. Cover the chicken with spinach, then pour the soup mixture over the spinach. Combine the Parmesan and breadcrumbs and sprinkle this over the casserole. Bake at 350 degrees for 30 minutes.

　　Paula Deen's Kitchen Classics