Lee Clayton Roper from A Well-Seasoned Kitchen shows us how to make a Baked Chicken with Spinach.
Busy Night Baked Chicken with Spinach
Serves 4 to 6
Mom loved this recipe, as did all the guests she served it to (including my husband!).
2 packages (10 ounce) frozen chopped spinach
3 or 4 (1 1/2 pounds) boneless, skinless chicken breasts or tenders
1 can (10 3/4 ounce) cream of chicken soup
1 1/2 teaspoons curry powder (or more, depending on the strength of your curry powder)
1/2 cup mayonnaise
2 tablespoons dry sherry or white wine (or more to taste)
1 cup grated Cheddar cheese
Preheat oven to 375 degrees. Grease a 7-by-11 inch baking dish.
Thaw and squeeze dry the spinach. Spread on the bottom of the prepared baking dish. Cut chicken into bite-size pieces and distribute evenly over spinach. In a small mixing bowl, whisk together the soup, curry powder, mayonnaise and sherry. Spread evenly over the top of the chicken. Bake for 20 minutes. Sprinkle cheddar cheese over the top and continue baking for an additional 20 to 25 minutes. Serve hot.
Make ahead: Casserole can be prepared up 24 hours ahead covered and refrigerated. Bring to room temperature before baking.