- 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 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
- 1 tablespoon butter, melted
- 1/2 cup bread crumbs
- 1/3 cup grated Parmesan cheese
- 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.
- 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.
- Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 8 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken and Spinach Supper
"I wasn't so sure about the seasonings in this recipe (nutmeg with spinach?), but it turned out great! I used freshly cooked spinach instead of frozen and omitted the melted butter from the crumb topping. Would also be very tasty w/out the spinach, in case your family isn't big on that particular veggie."