Shelly's Recipe

BAKED CHICKEN AND SHRIMP FLORENTINE

Category: Casseroles - Seafood

1 lbs unpeeled medium-size fresh shrimp
Flour, for dredging
4 chicken breast halves, skinned and boned, cut into bite-size pieces
1/4 tsp garlic powder
1/4 tsp pepper
2 tbsp butter
1 tbsp pesto
1/2 cup dry white wine
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (8 oz) pkg cream cheese, cubed
2 tbsp butter
1/4 to 1/3 grated Parmesan or Romano cheese
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
2 tbsp fine, dry breadcrumbs

Garnish:
Halved lemon slices
Additional cooked shrimp
Fresh parsley sprigs

Peel and devein 1 lb shrimp; set shrimp aside.

Sprinkle chicken with garlic powder and pepper, and dredge in flour. Saute in about 3 tbsp olive oil until bronwed. Add shrimp and saute until shrimp starts to turn pink. Stir in pesto and toss until chicken and shrimp are coated.

Combine wine, cream cheese and 2 tbsp butter in a heavy saucepan; cook over medium heat, stirring constantly, until melted. Remove from heat; stir in cheese and spinach. Stir in soups. Gently stir in spinach mixture, chicken and shrimp. Spoon into a lightly greased 12x8x2-inch baking dish; sprinkle bread-crumbs on top. Bake at 350 for 35 to 40 minutes or until heated. If desired, garnish with lemon slices, cooked shrimp, and parsley.