Chicken and Spinach Casserole

From my new Best of the Best from Kentucky Cookbook. Just guessing prep and cooking times, and not allowing for the cooking of the chickens.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1  clove garlic, minced
• 1  tablespoon butter
• 1  tablespoon flour
• 1⁄3 cup milk
• 2 (10 ounce) packages frozen spinach, cooked and drained
• 2 (2 1/2lb)  frying chicken, cooked,boned and cubed
• 3  tablespoons butter
• 3  tablespoons flour
• 3⁄4 cup  cream
• 3⁄4 cup  chicken stock
•  salt and pepper
• 1  cup  grated  tasty cheese

Directions

1. Saute garlic in 1 tablespoon butter for 1 minute; blend in 1 tablespoon flour and cook 1 minute.
2. Add milk and boil 1 minute, stirring constantly; stir in spinach.
3. Spread mixture on the bottom of a casserole; cover with the chicken.
4. Melt 3 tablespoons butter; add flour, blending well.
5. Stir in the cream and broth slowly: season to taste with the salt and pepper.
6. Simmer and stir with a wire whisk until thick and smooth.
7. Pour sauce over chicken; sprinkle with cheese.
8. Bake at 400F for 20 minutes or until bubbly.