Chicken Spinach Casserole
Submitted by BUCHANAN.R
Chicken and spinach baked in a tangy sour cream sauce with egg noodles, mushrooms, and cheddar. A touch of cayenne and lemon juice lifts every creamy, cheesy bite.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
1 hrsHere’s a casserole that sneaks spinach into dinner and makes everyone glad about it.
Chicken breasts get poached in seasoned water, giving you both tender meat and a homemade stock that becomes the base of the cream sauce.
That sauce is where the magic lives: butter and flour roux, milk, sour cream, and a good hit of lemon juice that cuts through all that richness with a bright, tangy edge.
Mushrooms and water chestnuts add crunch, cayenne brings a whisper of heat, and cheddar melts over the top into a golden, bubbling crust.
Pro Tips
- Squeeze the thawed spinach dry in a clean towel; any extra water will make the sauce thin and soupy
- The lemon juice is essential here, so don’t skip it. It balances the sour cream and keeps the dish from feeling heavy
- Poach the chicken a day ahead and use the cooled stock for an even richer sauce
Ingredients
Directions
Cook chicken in water with seasoned salt.
This makes the chicken stock.
Cut meat into bite-size pieces.
Save stock. Melt butter in large saucepan.
Stir in flour.
Add milk and stock. Cook over low heat, stirring constantly until thick.
Cook noodles and drain. Cook spinach and drain.
To the cream sauce, add sour cream, lemon juice and other dry ingredients.
Mix all ingredients except chicken and cheese.
In a buttered 3 quart casserole, alternate layers of sauce with chicken.
Top with cheese.
Bake at 350℉ (180℃). for 25 minutes.
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