Chicken Spinach Bake Recipe

Chicken Spinach Bake Recipe photo by Taste of Home

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A good friend shared this recipe with me years ago, and I've used it often. With the creamy sauce and lovely look of this dish, even people who aren't very fond of spinach seem to enjoy it served this way. -Sue Braunschweig, Delafield, Wisconsin

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Chicken Spinach Bake Recipe

Prep: 25 min. Bake: 35 min.

Yield: 16 Servings

25 35 60

Ingredients

3 packages (10 ounces each) frozen chopped spinach, thawed
3 eggs
1/2 teaspoon onion salt
1/2 teaspoon ground nutmeg
3/4 cup grated Parmesan cheese, divided
3/4 cup Italian-seasoned bread crumbs
16 boneless skinless chicken breast halves
Salt and pepper to taste
5 tablespoons butter, melted
CHEESE SAUCE:
6 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
1 cup sliced fresh mushrooms

Directions

Drain and squeeze out excess moisture from spinach. Beat eggs, onion salt and nutmeg. Add spinach and 1/4 cup Parmesan cheese; mix well. Combine bread crumbs and remaining Parmesan. Sprinkle chicken with salt and pepper; coat with crumb mixture. Place in two greased 13-in. x 9-in. baking pans. Spread 2 tablespoons spinach mixture onto each breast. Sprinkle with remaining crumb mixture; drizzle with butter. Bake at 350° for 35-40 minutes or until chicken juices run clear.
For sauce, melt 4 tablespoons butter; blend in flour and salt. Stir to form a smooth paste. Add milk; cook and stir until thickened and bubbly. Add cheese and stir until melted. Saute mushrooms in remaining butter. Stir into cheese mixture. Carefully pour sauce over chicken, or pour into a serving bowl and pass. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 324 calories, 18 g fat (10 g saturated fat), 146 mg cholesterol, 540 mg sodium, 8 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Chicken Spinach Bake in Taste of Home August/September 1994, p39

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Chicken Spinach Bake

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Reviewed on Jul. 26, 2010 by jwfy

Recipe sounded good but there is just my wife and I. I reduced the amounts of everything and it turned out very good. Served with wild rice.

Reviewed on Jan. 29, 2010 by Isolda

I love this recipe and it works beautifully as a sit-down meal for a large gathering. I make it just as the directions say - I can't think of any improvements.