Italian Chicken Recipe

Mary Ann's recipe for baked chicken features the sharp, rich taste of asiago cheese which forms a crusty topping over chicken and spinach. Be sure not to skip the freshly grated nutmeg in the sauce as it adds a warm, spicy and sweet note to this italian chicken casserole.

Starting with a rotisserie chicken from your deli counter makes this a very simple dinner recipe. Just be sure to separate the meat from the bones while the chicken is still warm, it's easier that way!

For this Italian casserole you will need:

1 tablespoon olive oil

1 medium onion, coarsely chopped

1 cup diced celery

1 teaspoon celery seed

Sea salt to taste

1 rotisserie-cooked whole chicken (about 3 pounds) meat removed from the bone and cut into 1-inch chunks

1 package of fresh spinach (16 oz), stemmed, washed, drained and torn into pieces

For the sauce you will need:

3 tablespoons butter

3 tablespoons unbleached all-purpose flour

4 cups low-fat milk

Freshly grated nutmeg

Salt to taste

2 cups grated Asiago cheese

Preheat the oven to 350 F

Heat the olive oil in an ovenproof casserole and cook the onion and celery until softened.

Transfer the mixture to a large bowl and stir in the celery seed, salt, chicken, and spinach. Set aside.

In the same casserole, melt the butter over medium heat and whisk in the flour; whisk until the mixture forms a smooth paste.

Slowly whisk in the milk. Continue whisking until the mixture comes to a boil and begins to thicken. Do not make the sauce too thick. It should be the consistency of pancake batter.

Stir in the nutmeg and salt.

Combine the chicken mixture with the sauce.

Cover the pan and bake the casserole for 25 to 30 minutes.

Uncover and sprinkle the cheese evenly over the top. Bake 5 to 8 minutes longer, just until the cheese begins to bubble and brown.

Serves 4

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