Florentine Curried Chicken

Ingredients

• 21.5 ounce cream of chicken soup canned
• 1 tablespoon curry powder 
• 30 ounce pkt spinach frozen thawed drained chopped
• 1 tablespoon juice of lemon 
• 16 ounce monterrey jack cheese shredded
• 1 teaspoon paprika 
• 0.5 cup creamy salad dressing 
• 8  chicken breast halves boneless skinless

Equipment

• bowl
• oven
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
3. On the bottom of a 9x13 inch dish, spread squeezed spinach evenly.
4. Place chicken on top of spinach.
5. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika.
6. Spread cheese over top.
7. Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)