Chicken and Spinach Casserole

iVillage Member
Registered: 04-01-2002
Chicken and Spinach Casserole
Sat, 02-23-2013 - 5:19pm

Chicken and Spinach Casserole

16 ounces frozen spinach, thawed, drained and squeezed dry
4 slices bacon, diced- can use turkey bacon
2 tablespoons butter or olive oil
4 green onions, with about 2 inches of green, thinly sliced
1 Crushed garlic clove
salt and pepper to taste
1/4 teaspoon dried leaf basil
3 tablespoons all-purpose flour
2 1/2 to 2 cups diced cooked chicken
1 cup chicken broth
1 cup heavy cream or half-and-half- can substitute milk for a lighter dish
3/4 cup finely shredded natural Parmesan cheese, about 3 ounces

Grease or mist with non stick spray a 1 1/2 to 2-quart casserole. Heat oven to 350°.

Sprinkle the well-drained spinach over the bottom of the casserole; set aside.

In a large skillet, saute the diced bacon until just crisp. With a slotted spoon transfer the bacon to paper towels to drain. Add butter or olive oil to the skillet over medium-low heat. Add the onions, garlic, salt, pepper, and basil; cook for about 1 minute. Stir in the flour until well incorporated.

Add the chicken broth and cream, stirring until well blended. Stir in the chicken and cook, stirring, until thickened and bubbly. Sprinkle the drained bacon over the spinach, then pour the hot chicken mixture over all. Sprinkle with Parmesan cheese. Bake for 20 to 30 minutes, or until hot and bubbly, and cheese is lightly browned.

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