Instructions: Cook spinach according to package directions; drain well. Divide among
4 au gratin baking dishes. Meanwhile, spray a COLD large skillet with nonstick coating. Add chicken. Cook over medium heat for 8 to 10 min or till tender and no longer pink, turning pieces occasionally. Place chicken
atop spinach. Keep warm.

For sauce, combine milk, cornstarch, bouillion, caraway, and pepper.

Cook and stir till thickened and bubbly. Add cheese and tabasco; stir till
melted. Pour atop chicken and serve.

To FREEZE: Cool; cover with foil; label and freeze.

Conventional oven: Bake frozen casserole, covered at 3750 F for 45-50 min or until hot.

Microwave: Remove foil from frozen casserole; cover with vented plastic wrap. Microwave 1 serving at 70% (med-high) for 6-7 min or till heated through, turning dish once.

1. With REGULAR Swiss cheese: 219 Kcal 5.8g fat (2.9g sat fat)

3. The chicken bouillon granules are adding a significant amount

(Combined with low-sodium cheese the sodium would be now total serving.) Substitutuing low-sodium granules might be even more significant.

4. We prefer more spinach so I always use two 10-ounce packages of spinach.

That adds 17 Kcal and 52mg Na per serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.