Chicken Florentine

• 1 (10 oz.) pkg. frozen chopped spinach, defrosted and squeezed dry
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1/8 tsp. cayenne pepper
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 3/4 tsp. garlic powder
• 1 1/2 c. milk
• 1/4 c. grated Parmesan
• 1/2 c. light cream
• 4 large boned, skinned chicken breasts, cooked and cut into bite size pieces
• 3/4 c. Italian bread crumbs
• 2 Tbsp. butter, melted

1. Grease (or Pam) 9 x 9-inch casserole.
2. Spread spinach on bottom, then chicken.
3. In saucepan, melt 3 tablespoons butter. Stir in flour to form roux.
4. Slowly stir in milk, then add seasonings.
5. Cook until thick and just beginning to boil.
6. Add Parmesan and cream, stirring, over low heat until cheese melts. Pour sauce over chicken.
7. Combine crumbs and melted butter. Sprinkle on sauce.
8. Bake at 350u0b0 for 30 minutes or until heated through.
9. Serve with rice.
10. Serves 6.
11. Can be doubled in a 9 x 13-inch pan.

butter, flour, cayenne pepper, salt, ground nutmeg, garlic powder, milk, parmesan, light cream, chicken breasts, italian bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554147 (may not work)