Chicken and Rice Florentine

By CarolM-2

Ingredients

• 1 c. Carolina rice
• 4 c. college inn chicken broth
• 1 10 0z. pkg. frozen spinach--thawed and drained
• 1/8 tsp. nutmeg
• 3 1/2 cups cut-up cooked chicken
• 3 Tbsp. margarine
• 1/3 c. madeira wine

Preparation

Step 1

Cook rice in 2 c. broth. Lightly grease a 13x9 baking dish. Evenly layer rice, spinach and chicken. Set aside.
In saucepan, over med heat, melt margarine. Stir in flour until smooth. Gradually stir in remaining broth, cook stirring constantly until mixture thickens and begins to boil. Stir in wine and nutmeg. Spoon sauce over rice mixture. Bake at 350 20 minutes or until golden.