|chicken breasts: 2 lbs (boneless, skinless - cooked)|
|salted butter: 4 Tbl|
|cornstarch: 4 Tbl|
|chicken broth: 2 1/2 cups (add water to equal 2 1/2 cups if necessary)|
|Dijon mustard: 1 Tbl|
|gruyere cheese (shredded): 1 cup|
|frozen chopped spinach: 10 oz (defrosted, squeeze out most of the liquid)|
|grated parmesan cheese: 1 oz (or 3 T.)|
Harriet's recipe -- Joel likes it!
Makes one 9X13" baking dish.
Make sauce in the microwave as follows: Stir corn starch with some broth until smooth. Add remaining broth, butter and mustard. Microwave on high for 2 min. Stir and smooth out any lumps. Repeat until thickened (6-8 minutes). Then stir in the cheese until melted. Add salt, pepper, parsley & thyme to taste.
Press chopped spinach into bottom of pan. Arrange chicken on top of spinach. Pour cheese sauce on top. Sprinkle with: 3 T. or more grated Parmesan cheese.
Bake uncovered at 450' for 10-15 minutes (or more, if the casserole has been refrigerated).