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Chicken Florentine (Paula Deen)

I'm enjoying cooking, baking, and joining blog hops such as Little Thumbs Up, Bake-Along, and now Cook like a Star!

Chicken Florentine (Paula Deen)
(Serves 6-8)

Note: I halved the ingredients to yield 3-4 servings (my version in orange)


2 (10-ounce) packages frozen chopped spinach (I use 2 cups of coarsely chopped fresh red spinach)

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded (I use 3 chicken breast halves, cooked and shredded)

2 (10 3/4-ounce) cans condensed cream of mushroom soup (I use 1 can)

2 cups grated sharp Cheddar (I use 1 & 1/2 cups)

1/2 cup dry white wine (I use 1/2 cup chicken stock)

1/2 cup freshly grated Parmesan (I use 1/2 cup grated Cheddar)

1 cup sour cream (I use 1 cup plain yogurt)

1 cup mayonnaise (I omit this)

2 tablespoons fresh lemon juice (I omit this)

1 teaspoon curry powder (I omit this)

1/2 cup soft bread crumbs

2 tablespoons butter

Salt and freshly ground black pepper

How to:

1. Put shredded chicken and spinach in a bowl.

2. In a medium bowl, combine soup, yogurt, Cheddar, salt and pepper. Whisk to make sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

3. Place the mixture into a greased casserole dish. Pat down evenly and smooth with a spatula. Sprinkle bread crumbs and more cheese over the top. Dot with butter.

4. Bake uncovered at 180°C for about 30 minutes until bubbly.

Not that pretty but yummy! :D

Gooey and oozing with cheesy goodness!


This post is linked to Cook like a Star (Paula Deen and Deen brothers theme) organized by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Diana from Domestic Goddess Wannabe.


  1. wow! I love the cheese - how it glistened! And the topped is golden brown and baked to perfection. *thumbs up*!

  2. Hi Joyce,

    The cheesy and gooey filling of this pie looks heavenly... Yum!