Chicken Spinach Bake

Name: Chicken Spinach Bake
Ingredients: 3 packages (10 ounces each) frozen chopped spinach, thawed; 3 large eggs; 1/2 teaspoon onion salt; 1/2 teaspoon ground nutmeg; 3/4 cup grated Parmesan cheese, divided; 3/4 cup Italian-seasoned bread crumbs; 16 boneless skinless chicken breast halves; Salt and pepper to taste; 5 tablespoons butter, melted; 6 tablespoons butter, divided; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 2 cups whole milk; 2 cups shredded cheddar cheese; 1 cup sliced fresh mushrooms

15 ingredients

3 steps

Ingredients

3 packages (10 ounces each) frozen chopped spinach, thawed
3 large eggs
1/2 teaspoon onion salt
1/2 teaspoon ground nutmeg
3/4 cup grated Parmesan cheese, divided
3/4 cup Italian-seasoned bread crumbs
16 boneless skinless chicken breast halves
Salt and pepper to taste
5 tablespoons butter, melted
6 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
2 cups shredded cheddar cheese
1 cup sliced fresh mushrooms

Directions

1

Drain and squeeze out excess moisture from spinach. Beat eggs, onion salt and nutmeg. Add spinach and 1/4 cup Parmesan cheese; mix well. Combine bread crumbs and remaining Parmesan. Sprinkle chicken with salt and pepper; coat with crumb mixture. Place in two greased
2

s. Spread 2 tablespoons spinach mixture onto each breast. Sprinkle with remaining crumb mixture; drizzle with butter. Bake at 350° for 35-40 minutes or until chicken juices run clear.
3

For sauce, melt 4 tablespoons butter; blend in flour and salt. Stir to form a smooth paste. Add milk; cook and stir until thickened and bubbly. Add cheese and stir until melted. Saute mushrooms in remaining butter. Stir into cheese mixture. Carefully pour sauce over chicken, or pour into a serving bowl and pass.