Florentine Chicken

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Ingredients:

• 2 cups frozen chopped spinach, cooked and well-drained
• butter
• 3 tablespoons flour
• 1 1/2 teaspoons seasoned salt
• dash ground red pepper
• 1 1/2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/2 cup whipping cream or half-and-half
• 2 cups cooked diced chicken
• 1/4 cup fine dry bread crumbs

Preparation:

Arrange cooked spinach in a 1 1/2-quart casserole. In a saucepan, melt 2 tablespoons butter. Stir in flour, salt, and pepper, stirring until smooth and bubbly. Gradually stir in milk; cook, stirring constantly, until thickened and bubbling.

Add cheese and cream. Stir, cooking over low heat, until cheese melts. Add chicken then pour over spinach. Sprinkle casserole with bread crumbs. If desired, refrigerate at this point until about 30 to 40 minutes before serving time.

Heat oven to 350°. Dot casserole with butter. Bake for 15 to 20 minutes, until hot and bubbly; turn on broiler and broil to brown topping. Serves 4.

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