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Chicken Florentine

2 (10 ounce) packages frozen chopped spinach
14 cup butter
1 garlic clove, crushed and minced
18 teaspoon dried basil
18 teaspoon ground thyme
14 cup all-purpose flour
13 cup light cream or 13 cup half-and-half
5 cups cooked chicken, sliced
34 cup light cream or 34 cup half-and-half
34 cup chicken broth
1 cup parmesan cheese, grated
1 cup swiss cheese, shredded (Emmental type preferred)
salt and pepper, to taste
6 slices ham, sliced thinly


Cook spinach according to package instructions, drain well. In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well. Add 1/3 cup light cream and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices. Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup light cream and 3/4 cup chicken broth; continue cooking and stirring until thickened. Continue cooking, stirring, for 5 minutes. Stir in the cheeses and continue cooking and stirring until melted. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Bake at 400 degrees F for 20 minutes, or until top of casserole is lightly browned.

Source: www.food.com