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

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