Chicken Florentine - cooking recipe

Ingredients

2 (10 ounce) packages spinach (thawed, squeezed drained)
4 chicken breasts (cut bite size)
20 ounces cream of mushroom soup
1/2 cup mayonnaise
1 tablespoon curry powder
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon butter
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese

Preparation

Grease a 2 quart casserole.
Add chicken, then spinach.
Mix soup with mayo and spices, pour over spinach/chicken.
Melt butter in fry pan, add crumbs and cheese.
Spread over all.
Bake uncovered at 350 45 min to 1 hour.