Chicken Spinach Bake

SUBMITTED BY: Sue Braunschweig

"A good friend shared this recipe with me years ago, and I've used it often. With the creamy sauce and lovely look of this dish, even people who aren't very fond of spinach seem to enjoy it served this way. -Sue Braunschweig, Delafield, Wisconsin"

PREP TIME	25 Min
COOK TIME	35 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 (10 ounce) packages frozen chopped spinach, thawed
3 eggs
1/2 teaspoon onion salt
1/2 teaspoon ground nutmeg
3/4 cup grated Parmesan cheese, divided
3/4 cup Italian seasoned bread crumbs
16 skinless, boneless chicken breast halves
salt and pepper to taste
5 tablespoons butter or margarine, melted
CHEESE SAUCE:
6 tablespoons butter or margarine, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups shredded Cheddar cheese
1 cup sliced fresh mushrooms

READ REVIEWS (5)

DIRECTIONS

Drain and squeeze out excess moisture from spinach. Beat eggs, onion salt and nutmeg. Add spinach and 1/4 cup Parmesan cheese; mix well. Combine bread crumbs and remaining Parmesan. Sprinkle chicken with salt and pepper; coat with crumb mixture. Place in two greased 13-in. x 9-in. x 2-in. baking pans. Spread 2 tablespoons spinach mixture onto each breast. Sprinkle with remaining crumb mixture; drizzle with butter. Bake at 350 degrees F for 35-40 minutes or until chicken juices run clear.
For sauce, melt 4 tablespoons butter; blend in flour and salt. Stir to form a smooth paste. Add milk; cook and stir until thickened 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.

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REVIEWS

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Reviewed on Jan. 12, 2007 by Choupy

This chicken recipe was really delicious and nutritious. While making this, I actually considered skipping the cheese sauce, mostly, to cut down on the fat and calories but I changed my mind and I'm really glad I did. I used aged cheddar to make it and it was worth every extra calorie my family ingested. This sauce compliments the dish perfectly even if you don't use a lot. I served it on the side so everyone could control their intake and that worked wonderfully. Everyone loved it, including my 33 month old. Not only will I make this again, I will serve it next time we have company over for dinner.

1 user found this review helpful

Reviewed on Nov. 16, 2006 by Robin

This was delicious! I made it without the sauce, and it was just perfect. I will definitely be making this again.

1 user found this review helpful

Reviewed on Apr. 21, 2008 by Tinkerfaire

My family LOVED this recipe every one cleaned their plates. he only prob was the spinach fell off the top of the chicken but I belive it was because i didn't drizzle the butter on top like she said to do, to save calories. It didn't make a difference in the taste though. Absolutly wonderful dish, may become a family favorite, almost up there with my enchiladas.

0 users found this review helpful

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