Creamy Chicken Spinach

• 4 Tbsp. unsalted butter
• 1 medium Yellow Onion, Minced
• 3 Cloves of Garlic, minced
• 4 tsp. Kosher Salt , divided
• 1 tsp. Coarse ground black pepper
• 1/2 tsp. nutmeg
• 1/4 cup flour
• 3 1/2 cup Half and Half
• 2 1/4 Lbs. fresh leaf spinach
• 1 cup Mozzarella cheese
• 4 Oz. Cream cheese
• 2 Cups shredded rotissery 
• 1/2 Cup Grated Parmesan Cheese

Bring large pot of water to boil, with 2 tsp. of salt.  Add the spinach and cook until spinach is wilted.

Drain the Spinach in a colander.  Rinse with cold water and squeeze each fistful of spinach.  Chop the spinach into 3/4 inch width.  

In a large skillet, melt the butter with the garlic and onions.  Cook on low until the onions are translucent.  Add the remaining kosher salt, black pepper and nutmeg.  

Add in the flour and mix over low heat and cook for about 2 -3 minutes.  Add the half and half and cook until boiling.  

Add the mozzarella and cream cheese and cook for about 6-8 minutes or until the mixture has thickened.

Add in the spinach, chicken and Parmesan cheese and stir to combine.