4 chicken breasts, parboiled & sliced
2 (10 oz.) pkgs. frozen spinach, cooked & drained
4 tbsp. butter
1 clove garlic, mashed
1/8 tsp. basil
1/8 tsp. marjoram
4 tbsp. flour
1 1/4 c. med. or heavy cream
3/4 c. chicken stock
Salt & pepper to taste
1 c. grated Parmesan cheese

Melt 1 tablespoon butter and cook garlic, basil and marjoram, stirring constantly. Add 1 tablespoon flour and 1/2 cup cream; mix well and stir in spinach.

Spread mixture over bottom of 9 x 13 inch baking dish. Cover with sliced chicken. Melt 3 tablespoons butter and blend in 3 tablespoons flour. Stir in 3/4 cup cream, chicken stock, salt and pepper, stirring until thickened.

Pour over chicken and sprinkle with grated cheese. Refrigerate or freeze. When ready to serve, return to room temperature. Bake at 400 degrees for 20 minutes or until cheese is bubbling. Serves 6.