Aunt Sandy's Chicken Dish
I love this dish. You can adjust the curry powder to less if you aren't into curry, but it lends a great flavor. This dish is wonderful over Uncle Ben's Wild Rice (original is the one we use.)
After defrosting well or lightly cooking the spinach, squeeze *all* excess water you can get out of it. I find it helpful to press it with a fork while it is in a strainer, then roll the spinach in a wad of paper towels and wring it over the sink to get excess water out. Leaving too much water in will water down the flavor of the dish, so this is am important step!
In a small bowl, combine soup, mayo, lemon juice, s&p, and curry powder. Taste it and see if you need to add more of anything. The flavor will intensify a little during baking, but not a whole lot.
Cut up each chicken breast piece in half or if larger, make into 3 strips. Basically you are going for large chunks--not bite-sized. I recall that the recipe doesn't call for cutting them up at all, but with the oven I have the chicken doesn't seem to get done if I leave them whole. You can leave them whole, however, and see how it turns out.
Spray a casserole (such as an oval corningware-sized
casserole, which is what we always use for this) with Pam (or grease
lightly) then lay the spinach flat on the bottom, pressing down lightly
with a fork. Next place raw chicken pieces on the spinach. Layer it
evenly with the soup/mayo/spice mix. Make sure to spread the sauce mix
over any portions where the chicken is poking through.
If the top hasn't browned nicely by the time you are ready to
take it out of the oven, you can put the broiler on for a minute or two
to brown the top a little more, but watch carefully so it doesn't burn!