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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I have a horror of dry chicken breasts, even though I know white meat is healthier for one. So I was happy to find a flavorful, moist casserole that is also easy to make ahead and freeze. I use skim milk and light ham to help reduce calories, but you can use whatever is on hand. From Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg; I doubled their white sauce ingredients and spinach to make it extra moist. Ingredients:
1/2 cup scallion, sliced |
4 tablespoons butter or 4 tablespoons margarine |
4 tablespoons flour |
2 cups skim milk |
1 cup cracker crumb |
1 cup parmesan cheese, grated |
8 boneless chicken breast halves, skinned |
2 (10 ounce) packages frozen chopped spinach, cooked according to package directions and well-drained |
1 cup cooked cubed ham |
Directions:
1. In a saucepan, sauté the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
2. Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
3. Arrange the breast halves in a greased 13 x 9-inch baking dish.
4. Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
5. Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.
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