Chicken Spinach Casserole

• 2 1/2 cups diced chicken (cooked)
• 16 frozen spinach, thawed and well drained
• 4 green onions, with about 2 inches of green, thinly sliced
• 3/4 cup finely shredded Parmesan cheese
• 1 cup half-and-half
• 3 tablespoons all-purpose flour
• 1/4 teaspoon dried leaf basil
• 4 slices bacon, diced
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup chicken broth

Pre-heat oven to 350*

Lightly oil bottom of a 1 1/2 to 2-quart casserole.

Sprinkle the well-drained spinach over the bottom of dish; put dish to the side.

Fry the bacon until just crisp.

Transfer the bacon to paper towels to drain. When cool crumble bacon.

Melt butter in skillet on med-low heat.

Add the salt, pepper onions, garlic powder and basil; allow about 1 min. to cook.

Stir in the flour until well mixed.

Add the chicken broth and cream, stirring until well mixed.

Stir in the chicken and cook, until thick and bubbly. You will need to continousley stir during this time

Sprinkle the crumbled bacon over the spinach, then pour the hot chicken over mixture. Sprinkle with Parmesan cheese.

Bake for 20 to 30 minutes, or until hot and bubbly, and cheese is lightly browned.

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Chicken Spinach Casserole

Chicken Recipes

Southern Cooking Recipes

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