How to make it

  • Preheat oven to 350 degrees
  • Season chicken with salt, pepper and poultry seasoning
  • In a pan over medium heat, cook chicken breasts thoroughly
  • Allow to cool, then shred
  • De-glaze the pan with 1/2 cup of wine
  • Simmer until reduced by half
  • Pour into bowl and add shredded chicken
  • Marinate in refrigerator for at least 1 hour
  • Thaw spinach completely.
  • Use a kitchen towel to squeeze as much liquid out as possible
  • Add to a large bowl, then add chicken
  • In a seperate bowl, combine soups, sour cream, cheddar, lemon juice and zest, curry powder, salt and pepper to taste
  • Note: Go easy on the salt, as the parmegiano is salty as well
  • Add remaining wine and wisk together
  • Add sauce to the chicken
  • Add mixture to a casserole dish and spread out evenly
  • Melt the butter, combine with bread crumbs and parmegiano reggiano, then sprinkle over the top
  • Bake at 350 for 35 minutes until bubbling

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