Heavenly Chicken

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.

• Ready In: 1 hr 45 mins
• Serves: 8

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.