Chicken Florentine (Paula Deen): A Southern Comfort Classic

The aroma alone takes me back to my grandmother’s kitchen. I remember the way the creamy sauce would bubble in the oven, the golden-brown breadcrumb topping promising a delightful crunch, and the savory scent of chicken mingling with spinach. It wasn’t just a meal; it was a warm hug on a plate, a taste of home filled with love and laughter. This Chicken Florentine recipe, inspired by Paula Deen, captures that same comforting magic.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Dietary Type: Comfort Food

Ingredients

• 2 (10 ounce) packages frozen chopped spinach
• 6 boneless skinless chicken breast halves, cooked and shredded (about 4 pounds)
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups grated sharp cheddar cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• Salt & freshly ground black pepper to taste
• 1/2 cup dry white wine
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup soft breadcrumbs
• 2 tablespoons butter

Equipment Needed

• Large bowl
• Medium bowl
• Whisk
• Spatula
• 11×7-inch casserole dish OR two 9-inch square disposable aluminum foil pans
• Vegetable oil cooking spray
• Plastic wrap
• Aluminum foil
• Plastic freezer bag (optional, for freezing)

Instructions

1. Begin by preparing the spinach. Remove the outer wrappers from the boxes of frozen chopped spinach. Open one end of each box. Microwave on full power for 2 minutes, until thawed. This softens the spinach and makes it easier to work with.
2. Once the spinach is thawed, thoroughly drain it, removing as much excess water as possible. Transfer the drained spinach to a large bowl. The drier the spinach, the better the consistency of the final dish.
3. Add the shredded chicken to the bowl with the spinach. Ensure the chicken is evenly distributed for a balanced flavor in every bite.
4. In a separate, medium bowl, prepare the sauce. Combine the two cans of condensed cream of mushroom soup, mayonnaise, sour cream, grated sharp cheddar cheese, fresh lemon juice, and curry powder.
5. Season the sauce with salt and freshly ground black pepper to your liking. Don’t be shy – proper seasoning is key! Add the dry white wine to the sauce mixture. The wine adds a lovely depth of flavor.
6. Whisk all the ingredients together until the sauce is smooth and creamy. Ensure there are no lumps of cheese or soup concentrate.
7. Pour the prepared sauce over the spinach and chicken mixture in the large bowl.
8. Using a spatula, mix the sauce, spinach, and chicken thoroughly until everything is evenly coated.
9. Spray an 11×7-inch casserole dish (or two 9-inch square disposable aluminum foil pans) with vegetable oil cooking spray. This will prevent the casserole from sticking to the dish.
10. Place the chicken and spinach mixture into the prepared casserole dish(es).
11. Pat the mixture down evenly in the dish and smooth the top with a spatula. This creates a uniform surface for the topping.
12. In a small bowl, combine the freshly grated parmesan cheese and soft breadcrumbs to create the topping.
13. Sprinkle the parmesan and breadcrumb mixture evenly over the top of the casserole.
14. Dot the top with butter. Distribute small pats of butter across the surface; this helps the topping turn golden brown and adds richness.
15. If freezing the casserole: Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place the pan into a plastic freezer bag and seal. Place into the freezer. This helps prevent freezer burn and maintains freshness. Allow the casserole to thaw for 24 hours in the refrigerator before baking.
16. When ready to bake (whether fresh or thawed), remove the plastic wrap and foil.
17. Bake uncovered at 350 degrees F (175 degrees C) for about 30 minutes, or until the casserole is bubbly and the topping is golden brown. The baking time may vary depending on your oven.
18. Remove from the oven and let stand for a few minutes before serving.

Expert Tips & Tricks

• Shredding the Chicken: For incredibly tender chicken, poach the chicken breasts in chicken broth until cooked through. Shredding is much easier (and safer!) when the chicken is still slightly warm.
• Preventing a Soggy Casserole: Ensure the spinach is thoroughly drained. You can even squeeze out excess moisture using paper towels or a clean kitchen towel.
• Spice it Up: For a bit of a kick, add a pinch of red pepper flakes to the sauce.
• Make-Ahead Magic: Assemble the casserole a day ahead, cover, and refrigerate. Add the breadcrumb topping just before baking for the best texture.
• Breadcrumb Boost: Toast the breadcrumbs in a dry skillet with a little melted butter before adding the parmesan for enhanced flavor and crispness.
• Cheesy Perfection: Use a blend of cheddar cheeses (mild and sharp) for a more complex flavor profile.

Serving & Storage Suggestions

Serve this Chicken Florentine hot, straight from the oven. It’s delicious on its own or paired with a simple side salad or steamed green beans. For a heartier meal, serve it over rice or pasta.

Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. To reheat, cover with foil and bake at 350 degrees F until heated through, or microwave in individual portions.

For longer storage, the baked casserole can be frozen. Allow it to cool completely, then wrap tightly in plastic wrap and foil. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	730.5 kcal	N/A
Calories from Fat	433 g	59%
Total Fat	48.1 g	74%
Saturated Fat	20.8 g	104%
Cholesterol	152.6 mg	50%
Sodium	1516.5 mg	63%
Total Carbohydrate	25.8 g	8%
Dietary Fiber	3.1 g	12%
Sugars	5.6 g	N/A
Protein	47.2 g	94%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
• Dairy-Free: Substitute the sour cream and cheddar cheese with dairy-free alternatives. Be sure to find a dairy-free cheddar that melts well.
• Vegetarian: Replace the chicken with sauteed mushrooms or firm tofu for a vegetarian version.
• Spinach Alternative: Use kale or Swiss chard instead of spinach for a different flavor and nutritional profile.
• Cream of…: Experiment with different cream soups, such as cream of celery or cream of chicken.

FAQs (Frequently Asked Questions):

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can! Sauté fresh spinach until wilted, then chop and drain it well before adding it to the recipe. You’ll need about 1 pound of fresh spinach to equal 20 ounces of frozen.

Q: Can I use pre-cooked rotisserie chicken to save time?
A: Absolutely! Rotisserie chicken is a great shortcut. Just shred the meat and use it in place of the cooked chicken breasts.

Q: How can I prevent the breadcrumb topping from burning?
A: If the topping starts to brown too quickly, loosely cover the casserole with aluminum foil during the last 10-15 minutes of baking.

Q: Can I add other vegetables to this dish?
A: Certainly! Diced onions, mushrooms, bell peppers, or even artichoke hearts would be delicious additions. Sauté them before adding them to the spinach and chicken mixture.

Q: What wine pairs well with Chicken Florentine?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the creamy sauce and chicken beautifully.

Final Thoughts

This Chicken Florentine is more than just a recipe; it’s an invitation to create comforting memories in your own kitchen. Don’t be afraid to adapt it to your own tastes and preferences. Whether you’re serving it to family or friends, this dish is sure to be a crowd-pleaser. I encourage you to try this recipe and share your feedback – and perhaps even a cherished memory of your own – in the comments below. Happy cooking!