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CHICKEN ROMANO

Category:    Chicken
Yield: 6 servings
 
      1 lb Fresh spinach, rinsed,            1/4 ts Nutmeg
           -steamed, and chopped             1/2 c  Shredded Swiss cheese
      3 tb Butter or margarine                 2 c  Chopped, cooked chicken
      3 tb Flour                             1/2 lb Mushrooms, halved
  1 3/4 c  Milk                              1/4 c  Seasoned bread crumbs
      1 ts Salt                              1/4 c  Grated Parmesan cheese
    1/4 ts Pepper                         
 
  1. Preheat oven to 350 degrees. Place spinach in a large saucepan with 2
  tablespoons water. Cover and steam until tender, about 3 minutes. Drain
  well; press between paper towels to squeeze out excess water. Transfer to a
  12x8x2-inch baking dish.
  
  2. In a large saucepan, melt butter over medium heat. Stir in flour and
  cook, stirring, for 1 minute without browning. Gradually whisk in milk. Add
  salt, pepper and nutmeg. Cook, stirring constantly, until mixture thickens
  and comes to a boil. Reduce heat to low, add Swiss cheese, and cook until
  melted.
  
  3. Remove sauce from heat. Add chicken and mushrooms. Pour over spinach.
  
  4. Combine bread crumbs and Parmesan cheese; sprinkle over chicken. Bake
  for 20 minutes, until bubbly and lightly browned on top.
  
  Prep: 20 minutes        Cook: 30 minutes        Serves: 4
  
  Source: 365 Ways To Cook Chicken by Cheryl Sedaker (Harper & Row)
 

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