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September 6, 2012

Chicken Spinach Florentine

Have I mentioned recently how much my family like spinach? Fresh or cooked, we eat it often, and we love it!
This is a fairly simple recipe and very similar to the many recipes I see for Poppy Seed Chicken dishes.
However, this is my re-design of that recipe, made to suit our tastes.  I hope you enjoy it!

Chicken Spinach Florentine 
2-3 c. chicken, cooked and cubed
1 (10 oz.) pkg frozen spinach, thawed and squeezed dry
1 c. light sour cream
2 (10.75 oz) condensed cream of chicken soup
1 tsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. minced garlic
1 Tbsp. fresh lemon juice
1/4-1/2 tsp. black pepper
1 tsp. soy sauce (optional)
1 sleeve Ritz type crackers, crushed
1/4 c. butter, melted

Preheat oven to 350 degrees.
Lightly coat a 9x9 baking dish with non-stick spray.
In a large mixing bowl combine the soup and sour cream. Add the Worcestershire sauce, celery salt, minced garlic, lemon juice, black pepper and soy sauce.  Mix well.
Place the cubed chicken in the bottom of the prepared baking dish, and then distribute the frozen spinach over the top of the chicken. Pour the sauce over the top of the spinach/chicken, and spread out evenly. 
In a small mixing bowl, place the cracker crumbs, then drizzle the melted butter over the top.  With a fork, stir the butter into the crumbs until well mixed together (I skip using the butter, and just sprinkle the crumbs on dry).
Sprinkle the cracker crumbs over the top of the sauce and smooth out to cover.
Bake for 40-45 minutes or until the crumbs are brown and the sauce is bubbly
(if you add the butter to the cracker crumbs the color of the baked topping will be darker than my picture).

I always serve this over rice, but pasta works well too, or you can just serve it up plain!

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