Be sure to spice this up some to avoid blandness. I usually use some Emeril's Bayou Blast or some other cajun seasoning, plus extra black pepper. This freezes beautifully - just be sure to completely cover each breast half completely with the spinach mixture to avoid drying out.
1. In a saucepan, saute the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly.
2. Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag).
3. Arrange the breast halves in a greased 13 x 9-inch baking dish.
4. Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.).
5. Bake, covered, at 350F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.
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