Ingredients
2 tablespoons butter
1 cup chopped onion
1 tablespoon flour
1 1/2 cups half-and-half
1/2 cup chicken broth
4 ounces cream cheese, softened
1 cup grated Parmesan cheese
2 (16-ounce) packages frozen chopped spinach, thawed and well drained
Salt and pepper to taste
Preparation
In a large skillet, heat butter until hot and melted. Add onion and saute over medium high to high heat, stirring, until soft. Stir in flour and cook a minute. Gradually whisk in half-and-half, chicken broth and cream cheese. Cook, whisking, over medium heat until sauce boils and is smooth. Cook a minute or two until thickened. Stir in 1/2 cup Parmesan cheese, well-drained spinach and salt and pepper to taste. Heat to boiling. Turn spinach mixture into a shallow 1- to 1 1/2-quart casserole dish, top with remaining 1/2 cup Parmesan cheese. Bake in a preheated 350-degree oven 12 to 15 minutes, until bubbly. Makes 6 servings
