Chicken Spinach Bake

• 3 packages (10 ounces each) frozen chopped spinach, thawed
• 3 large 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 boneless skinless chicken breast halves
• Salt and pepper to taste
• 5 tablespoons butter, melted
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup sliced fresh mushrooms

1. 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
2. s. Spread 2 tablespoons spinach mixture onto each breast. Sprinkle with remaining crumb mixture; drizzle with butter. Bake at 350u0b0 for 35-40 minutes or until chicken juices run clear.
3. 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.

eggs, onion salt, ground nutmeg, parmesan cheese, italianseasoned bread crumbs, chicken, salt, butter, butter, allpurpose, salt, milk, cheddar cheese, mushrooms

Taken from www.tasteofhome.com/recipes/chicken-spinach-bake/ (may not work)