1 tablespoon butter
1 tablespoon flour
1 1/2 cups milk
1 3/4 cups shredded Swiss cheese
3 cups cooked chicken, finely chopped
1 cup baby spinach, chopped
1 garlic clove, pressed
8 egg roll wrappers
salt and pepper, to taste
fresh basil, for serving
Preheat the oven to 350 degrees.
Heat the butter in a pot, and add the flour. Cook for one minute, whisking constantly.
Slowly add the milk, whisking after each addition. Bring to a boil and whisk until thick, then remove from the heat.
Add one cup of the Swiss cheese to the sauce. Whisk together until smooth, then set aside.
Stir together the chicken, spinach, garlic, and about a cup of the sauce. Season with salt and pepper.
Spoon a small amount of the sauce into the bottom of a baking dish.
Divide the chicken mixture amongst the egg roll wrappers, rolling each up gently. Place them, seam side down, in the baking dish.
Top with the remaining Swiss cheese sauce and Swiss cheese.
Bake for 15 minutes or until heated through and bubbly.
Remove from the oven, garnish with fresh basil, and serve.
