Chicken spinach bake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | Frozen chopped spinach, thawed (10 oz. ea.) |
| 3 | eaches | Eggs |
| ½ | teaspoon | Onion salt |
| ½ | teaspoon | Ground nutmeg |
| ¾ | cup | Grated Parmesan cheese, divided |
| 6 | tablespoons | Butter or margarine, divided |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 2 | cups | Milk |
| ¾ | cup | Italian seasoned bread crumbs |
| 16 | eaches | Boneless skinless chicken breast halves |
| Salt and pepper to taste | ||
| 5 | tablespoons | Butter or margarine, melted |
| 2 | cups | Shredded cheddar cheese (8 oz.) |
| 1 | cup | Sliced fresh mushroom |
Directions
KEYWORDS: MUSHROOM, BRIBE, F
CHEESE SAUCE
Drain and squeeze out excess moisture from spinach. Beat eggs, onion salt and nutmeg. Add spinach and ¼ cup Parmesan cheese; mix well.
Combine bread crumbs and remaining Parmesan. Sprinkle chicken with salt and pepper; coat with crumb mixture. Place in 2 greased 13" x 9" x 2" greased baking pans. Spread 2 tablespoons of spinach mixture onto each breast. Sprinkle with remaining crumb mixture; drizzle with butter. Bake at 350 degrees for 35-40 minutes or until chicken juices run clear. Sauce: Melt 4 tablespoons of butter; blend in flour and salt. Stir to form a smooth paste. Add milk; cook and stir until thichened 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. Serves 16. SOURCE:* Taste of Home Magazine Aug./Sept. 94 POSTED BY: Jim Bodle 10/94
Submitted By JIM BODLE On 10-19-94