This started out as a recipe called "Chicken Florentine" but one of my brothers misunderstood what my mother had said, and with great indignation exclaimed, "you are feeding us something called Chicken Quarantine??"
The name stuck.
This is not quite a true Florentine, since broccoli (more palatable to us when we were children but still a green vegetable) was used. This is a great way to use up leftover chicken. This was a favorite of all six kids.
Spread about 2 cups of diced cooked chicken and bag of frozen broccoli florets in a 9x13 baking dish.
In a separate bowl, mix 2 cans of Campbells soup (cream of chicken and/or cream of celery work well) with about one cup of mayonnaise or sour cream. Mix in 1-1/2 cups of shredded cheddar cheese. Add salt and pepper to taste.
Spread soup mixture over chicken and broccoli. Sprinkle with about 1/2 cup of shredded cheddar cheese.
Bake for about 30 minutes at 350 degrees.