Chicken and Spinach Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From my new Best of the Best from Kentucky Cookbook. Just guessing prep and cooking times, and not allowing for the cooking of the chickens. Ingredients:
1 clove garlic, minced |
1 tablespoon butter |
1 tablespoon flour |
1/3 cup milk |
2 (10 ounce) packages frozen spinach, cooked and drained |
2 (2 1/2 lb) frying chicken, cooked,boned and cubed |
3 tablespoons butter |
3 tablespoons flour |
3/4 cup cream |
3/4 cup chicken stock |
salt and pepper |
1 cup grated tasty cheese |
Directions:
1. Saute garlic in 1 tablespoon butter for 1 minute; blend in 1 tablespoon flour and cook 1 minute.
2. Add milk and boil 1 minute, stirring constantly; stir in spinach.
3. Spread mixture on the bottom of a casserole; cover with the chicken.
4. Melt 3 tablespoons butter; add flour, blending well.
5. Stir in the cream and broth slowly: season to taste with the salt and pepper.
6. Simmer and stir with a wire whisk until thick and smooth.
7. Pour sauce over chicken; sprinkle with cheese.
8. Bake at 400F for 20 minutes or until bubbly.
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