1 c. rice
4 c. chicken broth (2 1/4 cans)
2 (10 oz.) pkgs. frozen spinach (thawed and drained)
3 1/2 c. cooked chicken
3 tbsp. butter
3 tbsp. flour
1/8 tsp. nutmeg
1/3 c. Madeira wine (optional)

Cook rice in 2 cups chicken broth. Evenly layer rice, spinach and chicken in 13x9 pan. In saucepan melt butter; stir in flour until smooth. Gradually stir in remaining broth. Cook, stirring until it thickens and begins to boil. Stir in nutmeg and wine. Spoon over rice mixture. Bake at 350 degrees for approximately 20 minutes.