Creamed spinach suddenly sounded good, and I wondered if I could combine it with my most recent tater tot binge. Here's what I did.

Ingredients

• 2 ten-ounce packages of frozen shredded spinach, briefly blanched
• 1 medium onion, chopped coarsely
• 4 cloves garlic, minced
• 2 tbsp butter
• 2 cups of milk, brought to tepid/hot in microwave
• 2 cups of chopped or shredded chicken
• 1 cup of chicken broth, heated
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 4 tbsp butter
• 4 tbsp flour
• 1.5 cups of grated cheese
• 1 lb of tater tots

Method

1. Melt 2 tbsp butter in a frying pan. Add minced garlic, stir till fragrant. Add onion. Cook till translucent. Remove to a bowl. Add blanched spinach and chicken.
2. Melt 4 tbsp butter in frying pan. Add flour. Cook till it smells nutty. Add milk bit by bit, heat to bubbly so it thickens, stirring with a wire whisk. Add chicken broth. When thick, add salt, pepper and nutmeg.
3. Mix bechamel with chicken mixture.
4. Pour in greased casserole pan.
5. Top with tater tots.
6. Cover with cheese.
7. Cook in oven for 30-45 minutes.

2018-12-22: I tried this for the first time. It's probably a bit large for my glass casserole dish. Next time try half the spinach and 2/3rds the sauce.