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Chicken Spinach Bake

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

16 ServingsPrep: 25 min. Bake: 35 min.

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

2 of 2

Chicken Spinach Bake (continued)

Directions (continued)

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.

Nutrition 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.