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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.
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 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
  • TOPPING:
  • 1 tablespoon butter, melted
  • 1/2 cup bread crumbs
  • 1/3 cup grated Parmesan cheese

Directions

  • 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.
Nutrition Facts
1 cup: 298 calories, 12g fat (0 saturated fat), 73mg cholesterol, 307mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

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