Mom’s Spinach Chicken Casserole

Ingredients (My new single baking dish version with needed alterations)

• 4 Boneless chicken breasts
• 2 boxes Frozen Chopped Spinach
• 1 cans Campbells Cream of Chicken Soup
• 1 cans Campbells Cream of Mushroom Soup
• 1 cups Mayonnaise
• 2 tbsp Lemon juice
• 1 cup Grated Cheddar (or enough to cover casserole)
• 1 cup Bread crumbs (or enough to cove casserole)
• 2 tbsp Melted butter (she wrote to use margarine, but that's gross)
• 2 tsp Curry powder (she wrote to use a pinch, but it definitely was more)

Ingredients (Mom's written 3 baking dish version)

• 4 pkg Boneless chicken breasts
• 6 boxes Frozen Chopped Spinach
• 2 cans Campbells Cream of Chicken Soup
• 2 cans Campbells Cream of Mushroom Soup
• 2 cups Mayonnaise
• 3 tbsp Lemon juice
• 1 cup Grated Cheddar (or enough to cover casserole)
• 1 cup Bread crumbs (or enough to cove casserole)
• 2 tbsp Margarine
• 1 Pinch Curry powder per tray

Instructions

1. Fill one or three medium-size baking dishes with:
2. Bottom layer is well-drained chopped spinach
3. Next layer is boneless chicken spread across dish (likely spread meant tenderize to thin slightly)
4. Mix soups, mayo, lemon juice, and curry powder and spread over the chicken heavily so it gets through to the bottom
5. Sprinkle generously covering with cheddar cheese
6. Mix the melted butter with the bread crumbs and layer over the top
7. Bake in oven on 350F for 45 minutes or until bubbles appear