2 (10 ounce) packages of frozen chopped spinach, thawed and drained
6 chicken breast halves (about 4 pounds), cooked, boned and shredded
2 (10 3/4 ounce) cans of of condensed cream of chicken soup
1 cup mayonnaise
1 cup sour cream
2 cups shredded mild cheddar cheese
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoons butter
Preheat oven to 350 degrees. Grease a 13 x 9 pan. After draining spinach, put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, salt & pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chiken. Mix well.
Place the mixture into the greased 13 x 9 pan. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with butter.
Bake for about 30 minutes until bubbly.