2 chicken breasts -sliced thin
2 cups frozen spinach, drained
1 8 ounces package cream cheese (I use lowfat)
1 cup artichoke-olive tapenade. you may substitute marinaded artichokes for this
Bechamel sauce or alfredo sauce either work well
Mozzarella cheese -grated
Parmesan cheese - grated
Garlic clove minced fine
Salt - pepper
Sauteed chicken breasts in a small amount of olive oil.
Add minced garlic and cook till tender.
Drain the spinach.
In medium sized pan heat the spinach and 1/2 of the cream cheese.
Add the artichoke tapenade (You can use marinated artichokes in place of the tapenade)
Prepare the bechamel sauce or use purchased afredo sauce
Cook noodles till just tender.. Drain..
Layer some sauce in the bottom of casserole dish.
Top with spinach/tapenade mixture.
Add some of the chicken slices.
Top with some of the sauce and then add some mozzarella.
Repeat layers till ingredients are gone.
Top with some of the mozzarella and some parmesan cheese.
Bake in 350 oven for 35 minutes or until heated through.
2 tablespoons of butter
2 tablespoons of plain flour
1/2 pint of milk
1/2 package cream cheese
salt and (white) pepper
In a large saucepan, melt the butter & cream cheese over a fairly low heat.
Remove the pan from the heat, add the flour and stir into the butter to form a thick and smooth paste.
Pour in a quarter of the milk and whisk until a smooth, white liquid has formed with no lumps. Add the remainder of the milk and whisk.
Place the saucepan back onto the stove and turn to a fairly high heat. Bring the liquid to the boil, stirring continuously.
As the sauce starts to boil and thicken, reduce the heat to low and simmer for 5 - 10 minutes, stirring frequently.
Season with the salt and pepper and add the nutmeg.
Thin with more milk if too thick
Serve as required.