1 c. rice
4 c. chicken broth
2 (10 oz.) pkgs. frozen spinach, thawed & drained
3 1/2 c. chicken, cut up
3 tbsp. butter
3 tbsp. flour
1/3 c. Maderia wine (optional)
1/8 tsp. nutmeg

Cook rice in 2 cups broth according to package directions. In lightly greased 13 x 9 x 2 inch baking dish, evenly layer rice, spinach and chicken; set aside. In saucepan, over medium heat, melt butter. Stir in flour until smooth. Gradually stir in remaining broth; cook, stirring constantly until mixture thickens and begins to boil. Stir in wine and nutmeg. Spoon sauce over rice mixture. Bake at 350 degrees for 20 minutes or until golden. Serves 8.