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Chicken and Spinach Supper

 Chicken and Spinach Supper
This recipe appeared in a school cookbook I put together while working as a teacher's aide. Everyone will think you fussed all day...but it just takes minutes to put together.
8 ServingsPrep: 20 min. Bake: 40 min.


  • 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.

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Chicken and Spinach Supper (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with margarine and low-sodium broth and without added salt) equals 4 lean meat, 1 vegetable, 1/2 starch; also, 298 calories, 307 mg sodium, 73 mg cholesterol, 14 gm carbohydrate, 31 gm protein, 12 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.