This may not look super appetizing, but it really was delicious! The spinach barely fits in the pan before you put it in the oven, but bakes down quite a bit. I used fresh spinach instead of frozen.Ingredients:
4 packages (10 ounces each) frozen chopped spinach, thawed and well drained
1/4 teaspoon ground nutmeg
1 teaspoon salt, divided, optional
4 cups diced cooked chicken
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon paprika
2 cups chicken broth
1 tablespoon lemon juice
1/2 teaspoon dried rosemary, crushed
TOPPING:
1 tablespoon butter, melted
1/2 cup bread crumbs
1/3 cup grated Parmesan cheese
Directions:
Mix spinach, nutmeg and 1/2 teaspoon salt if desired. Pat in the bottom of a greased 13-in. x 9-in. baking dish. Top with chicken.
Melt butter in a saucepan. Add flour, pepper, paprika and remaining salt if desired; stir to form a smooth paste. Gradually add broth, lemon juice and rosemary, stirring constantly. Bring to a boil; cook an additional minute until thickened. Pour over chicken. Combine topping ingredients; sprinkle over casserole.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 8 servings.
Diabetic Exchanges: One serving (prepared with margarine and low-sodium broth and without added salt) equals 4 lean meat, 1 vegetable, 1/2 starch; also, 298 calories, 307 mg sodium, 73 mg cholesterol, 14 gm carbohydrate, 31 gm protein, 12 gm fat.
Taste of Home's Down-Home Diabetic Cooking
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