Louise's Chicken Florentine Casserole

4 skinless chicken breasts -- gently simmer for l5 minutes with l/2 cup wine, l clove garlic sliced and water. Remove and tear into l/2" shreds. Measure broth, adding water if needed to make l 3/4 cups. (I used less-fat canned chicken broth instead)

l pound fresh spinach, washed and rinsed. Place wet spinach in large pot and cook 2-3 minutes. Drain, lightly pressing out water & chop coarsely.

Heat l T olive oil, stir in l T flour, cook l minute, stir in l 3/4 c broth, cook and stir till thick. Add l l/2 T lemon juice, l l/2 t oregano, l/4 t black pepper, salt to taste and l/3 t nutmeg. Bring to boil, remove and add 6 oz (less-fat) cream cheese and l/2 c Parmesan.

Add above flour mixture and chicken to spinach pot.

Cook l/2 pound linguine (I used the refrigerated kind) and add to above. Turn into greased casserole.

Sprinkle with l/4 c Parmesan, 2 T dry bread crumbs and l/2 t paprika.

Bake 350 about 30 minutes.

Should serve 6-8. Can be made night before. ENJOY