Chicken and Spinach Bake Casserole

Name: Chicken and Spinach Bake Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2 packages (10 ounce) frozen chopped spinach, thawed and squeezed dry; 3 or 4 (around 1 1/2 pounds) boneless, skinless chicken breasts, thighs and/or tenders; 1 can (10 3/4 ounce) cream of chicken soup (see Substitute below); 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); Kosher salt, to taste; Fresh ground pepper, to taste; 1 cup grated sharp Cheddar cheese

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 4

Author : (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)

Ingredients

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2 packages (10 ounce) frozen chopped spinach, thawed and squeezed dry3 or 4 (around 1 1/2 pounds) boneless, skinless chicken breasts, thighs and/or tenders1 can (10 3/4 ounce) cream of chicken soup (see Substitute below)1 1/2 teaspoons curry powder, or more, depending on the strength of your curry powder1/2 cup mayonnaise2 tablespoons dry sherry or white wine (or more to taste)Kosher salt, to tasteFresh ground pepper, to taste1 cup grated sharp Cheddar cheese

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Instructions

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Step 1

Preheat oven to 375 degrees. Grease a 2 quart baking dish (I like to use an 8 by 8-inch or 7 by 11-inch dish).

Step 2

Spread spinach on the bottom of the prepared dish.

Step 3

Cut chicken into bite-size pieces and distribute evenly over spinach.

Step 4

In a small mixing bowl, whisk together the soup, curry powder, mayonnaise and sherry. Season to taste with salt and pepper. Spread evenly over top of chicken and bake for 20 minutes.

Step 5

Sprinkle Cheddar cheese over the top and continue baking for an additional 20 to 25 minutes, or until chicken is done, casserole is bubbly hot, and the cheese is melted. Serve immediately.