Good Sunday evening. Hope your day was restful (it is supposed to be a day of rest right?) and wonderful. My day has been anything but restful. The hubbie is out in the field this week (army lingo for camping...pppfffftttt) so it was just me most of the day. This means trying to get myself and 3 kiddos fed, bathed and ready for church. Good times! Plus my cute little sunbeams were off the wall with the wiggles, so it made for a long day (in fact I think all the kids were off the wall with the wiggles, it sure was noisy today!
So here's what's for dinner. It was really comforting -as in comfort food. It was creamy and gooey and just down right good. I saw this recipe originally on Paula's Home Cooking. I love that show. One of my favorites. So here it is, in all it's glory:
2 10oz pkg frozen spinach (I used fresh spinach and it tasted just fine)
6 boneless chicken breasts (I used thighs) cooked, and shredded
2 103/4 oz cans cream of mushroom soup
1 C mayo (I omitted this)
1C sour cream
2 C shredded cheddar
2 tbsp lemon (or 1 lemon juiced)
1 tsp curry powder
1/2C chicken stock
1/2C bread crumbs
2 tbsp butter (I omitted this as well)
salt and pepper to taste
Preheat oven to 350 degrees.
Put spinach and chicken in large bowl. Add soup, mayo sour cream, cheddar, lemon, curry, salt and pepper. Mix well, making sure all ingredients are well combined.
Pour into a greased 9X13 pan. Sprinkle top with bread crumbs and dot with butter. I also added a little extra cheese to the top.
Bake uncovered for 30 min.
This is also great for make ahead. Just get ingredients into pan and wrap in plastic wrap. Then cover with foil. Place in freezer. Allow to thaw for 24 hours in the refrigerator before baking.