Recipe - Boston Markets Chicken Stuffing

3 tablespoon Margarine or butter
3 tablespoon Flour
2 cup Milk
One half cup Grated Parmesan or Romano
cheese
1 md Onion; finely chopped
2 Cloves garlic; minced
1 tablespoon Butter (up to 2)
2 pack Frozen chopped spinach;
thawed, squeezed dry
Salt and pepper

Source: Tried & True Recipe Exchange

Combine flour and butter in saucepan; heat and stir to make roux. Add milk
(more if necessary) and cheese. In another pot, saute onion and garlic in
butter; add spinach. Cook for 10 minutes, or until spinach is hot and onion
is translucent. Add white sauce and mix thoroughly. Add salt and pepper.

NOTE: You can make this ahead and reheat in a casserole (sprinkle with
buttered breadcrumbs).

Posted to recipeludigest Volume 01 Number 265 by "Diane Geary"
diane@keyway.net on Nov 17, 1997