Chicken Florentine - cooking recipe

Ingredients

1 (5 lb.) stewing chicken, cooked and cut into bite-sized pieces
2 (10 oz.) pkg. frozen chopped spinach
1 Tbsp. butter
1 clove garlic, mashed
dash of basil and marjoram
1 Tbsp. flour
1/3 c. light cream

Preparation

Cook spinach and drain completely.
Melt butter; stir in garlic, basil and marjoram.
Blend in flour.
Add cream, stirring constantly until mixture thickens and bubbles.
Remove from heat; stir in spinach.
Place mixture in a 2-quart baking dish.
Cover spinach mixture with chicken.