Chicken And Spinach Supper

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

1. 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.
2. 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.
3. Bake, uncovered, at 350u0b0 for 40-45 minutes or until bubbly.

ground nutmeg, salt, chicken, butter, allpurpose, pepper, paprika, chicken broth, lemon juice, rosemary, butter, bread crumbs, parmesan cheese

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