Chicken Spinach Bake

• 3 packages (10 ounces each) frozen chopped spinach, thawed
• 3 eggs
• 1/2 teaspoon onion salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup grated Parmesan cheese, divided
• 3/4 cup Italian-seasoned bread crumbs
• 6 boneless skinless chicken
• breast halves
• Salt and pepper to taste
• 5 tablespoons butter or margarine, melted

CHEESE SAUCE:

• 6 tablespoons butter or margarine, divided
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 2 cups (8 ounces) shredded cheddar chees

1. Slice 1 cup fresh mushrooms
2. Drain and squeeze out excess moisture from Spinach
3. Beat eggs, onion salt and nutmeg
4. Add spinach and 1/4 Cup Parmesan cheese; mix well
5. Combine bread crumbs and remaining Parmesan
6. Sprinkle chicken with salt and pepper; coat with crumb mixture
7. Place in two greased 13-in. x 9-in. x 2-in. baking pans
8. Spread 2 table- spoons spinach mixture onto each breast
9. Sprinkle with remaining crumb mixture; drizzle with butter
10. Bake at 350 for 35-40 minutes or until chicken juices run clear
11. For sauce, melt 4 tablespoons buffer; blend in flour and salt
12. Stir to form a smooth paste
13. Add milk; cook and stir until thickened and bubbly
14. Add cheese and stir until melted
15. Sauté mushrooms in remaining butter
16. Stir into cheese mixture
17. Carefully pour sauce over chicken, or pour into a serving bowl and pass