Bleu Chicken Florentine

• 1 whole deboned roasting chicken (pick up a roasted chicken at your grocery)
• 1 lb frozen spinach, defrosted and drained
• 2 -3 cups fresh spinach (I used 1/2 a bag of fresh, about 5 oz)
• 1 cup sour cream
• 1 cup mayonnaise
• 3 tablespoons Dijon mustard
• 2 minced garlic cloves
• 2 sliced green onions
• 1 sprig fresh rosemary, branch stripped
• 12 teaspoon Italian herb seasoning
• 1 cup fresh parmesan cheese (no green can, please)
• 2 cups grated swiss cheese
• 5 ounces diced cooked ham
• 12 teaspoon black pepper

1. This seems like a lot of work, but really isn't.
2. I tend to go for more of the "baked" or grilled dishes on the weeknight, as they're easier, and we like getting the protein and veggies all together.
3. So I de-boned the freshly roasted chicken and placed all the pieces in the bottom of a 9 x 13 sprayed baking dish.
4. Sprinkle the drained and defrosted spinach on top of the chicken, along with the fresh spinach (yum!).
5. Kind of mix it up with your fingers.
6. In a separate bowl, combine sour cream, mayo, Dijon mustard, garlic and spices and all cheeses-mixing completely.
7. Spread this mixture over the chicken and spinach (not mixed in it) and pop into a 375 oven for 30 minutes, un-covered.
8. Remove and sprinkle the ham on top, and return to the oven, running it under the broiler (on the middle rack) for about 10-minutes, until browned and bubbly.

chicken, frozen spinach, fresh spinach, sour cream, mayonnaise, mustard, garlic, green onions, rosemary, italian herb seasoning, parmesan cheese, swiss cheese, ham, black pepper

Taken from www.food.com/recipe/bleu-chicken-florentine-310080 (may not work)