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| 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.) |
User rating:
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).
