Chicken Florentine Casserole

4 tablespoons butter
½ cup onion, minced
1 clove garlic, minced
4 tablespoons flour
1 ¼ cup milk or cream or a combination
¾ cup chicken broth
Salt & pepper to taste
2 packages frozen chopped spinach
1 teaspoon fresh thyme, minced
5 cups cooked chicken, sliced or diced
6 thin slices ham, diced
1 cup grated Parmesan cheese

Cook spinach according to package instructions, drain well. In a skillet, melt 4 tablespoon butter and add the onion, cook until tender, about 8 minutes. Add the garlic and cook 1 minute. Add 4tablespoon flour and blend well as you cook this for 1 minute. Add the cream and chicken stock; bring to a boil and cook a few minutes until thickened, stirring constantly. Divide this sauce into two bowls. Add spinach and thyme to one half and add the ham to the other half. Place the spinach mixture into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices. Pour the sauce with the ham over chicken. Cover with grated Parmesan cheese. Bake at 400°F for 20-30 minutes, or until cheese is browned and casserole is bubbling. Serves 6.