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| Easy and good! |
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| 3 pkgs (10 oz) |
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Chopped spinach |
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| 3 pounds |
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Chicken breasts, boned and skinned |
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| 1 tsp |
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Salt |
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| 12 ounces |
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Coconut milk, (1 can) |
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| 4 Tbs |
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Flour |
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| 1 can (10 oz) |
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Cream of chicken soup |
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Parmesan cheese |
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| 1 |
Thaw and drain spinach and spread in a well greased casserole. |
| 2 |
Layer the chicken breasts on the spinach. |
| 3 |
Mix the remaining ingredients together and pour over the top. |
| 4 |
Bake at 350° for 1½ hours. |
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