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
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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