Chicken, Spinach & Parmesan Casserole

16         oz         frozen spinach, thawed and squeezed dry

4          slices     bacon, chopped

2          tbsp      margarine        

4                      green onions, thinly sliced

    salt & pepper

           dash      garlic powder

¼         tsp        dried basil

3          tbsp      flour

2          c           cooked, cubed chicken

1          c           chicken broth

1          c           fat-free half-and-half

¾         c           grated parmesan

½         c           panko breadcrumbs

1          pkg       egg noodles or other pasta, cooked

Grease a 9 x 13 casserole dish. Preheat oven to 350. Spread the spinach across the casserole dish.

In a large skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels.

Wipe skillet clean and melt margarine over medium-low heat. Add onions, salt, garlic powder, pepper, and basil; cook for one minute. Stir in flour until well mixed. Add the chicken broth and half-and-half, stirring well, and then the chicken, stirring frequently until thickened and bubbly. Spread the bacon across the spinach, then pour the chicken and cream mixture over all. Top with parmesan and breadcrumbs, and bake for 20-30 minutes, until hot and bubbly, and the topping is lightly browned.  Serve over egg noodles.

 Makes 4 servings          40  minutes