chicken and spinach alfredo

My sister made this for Christmas Eve dinner and it was delicious. I asked for her recipe and she gave me a copy of Paula Deen's Chicken Florentine recipe with all sorts of notes scribbled onto it. I came home and promptly made up a batch (which is enough to serve 4 families), two to freeze and save and two to give away. I was sitting down to type the recipe out for my recipe book and thought why not share it with you all?! Hope you enjoy!

Chicken and Spinach Alfredo

2 boxes of pasta (like rotini), cooked and drained
40 oz frozen chopped spinach, thawed and drained
Meat from 2 rotisserie chickens
2 cans of cream of mushroom soup
2 cans of cream of chicken soup
2 cups of mayo
2 cups of sour cream
4 cups shredded sharp Cheddar cheese
1/4 cups fresh lemon juice
Salt and Pepper
1 cup white wine (or white cooking wine)
1+ cup freshly grated Parmesan
1+ cup soft bread crumbs
4 TBSP butter

In 2 large bowls combine chicken, spinach and noodles (half of each/bowl)

In another large bowl combine soup, mayo, sour cream, Cheddar, lemon juice, salt, pepper, and wine. Whisk together and pour half of the sauce over each pasta/chicken mixture.

Mix well with spatula.

Place into 4 greased 8x10 pans or 3 greases 9x13 pans.

Combine bread crumbs and Parmesan and sprinkle over top of casserole. Dot with butter.

If freezing, cover with plastic wrap and foil.

If cooking right away, Preheat oven to 375 and heat for 30-40 minutes.