Chicken and Spinach Supper |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe appeared in a school cookbook I put together while working as a teacher's aide. Everyone will think you fussed all day...but it just takes minutes to put together. Ingredients:
4 packages (10 ounces each) frozen chopped spinach, thawed and well drained |
1/4 teaspoon ground nutmeg |
1 teaspoon salt, divided, optional |
4 cups diced cooked chicken |
1/4 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon pepper |
1/8 teaspoon paprika |
2 cups chicken broth |
1 tablespoon lemon juice |
1/2 teaspoon dried rosemary, crushed |
topping: |
1 tablespoon butter, melted |
1/2 cup bread crumbs |
1/3 cup grated parmesan cheese |
Directions:
1. Mix spinach, nutmeg and 1/2 teaspoon salt if desired. Pat in the bottom of a greased 13-in. x 9-in. baking dish. Top with chicken.
2. Melt butter in a saucepan. Add flour, pepper, paprika and remaining salt if desired; stir to form a smooth paste. Gradually add broth, lemon juice and rosemary, stirring constantly. Bring to a boil; cook an additional minute until thickened. Pour over chicken. Combine topping ingredients; sprinkle over casserole.
3. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 8 servings.
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