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Chicken Spinach Casserole

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Submitted by BUCHANAN.R

YIELD

8 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

1 1
X X EGG NOODLES *
10 289
OUNCES ML/G SPINACH
frozen, chopped
¼ 59
CUP ML BUTTER
¼ 59
1 237
CUP ML MILK
1 237
CUP ML CHICKEN BROTH
1 473
PINT ML SOUR CREAM *
79
CUP ML LEMON JUICE
6 173.4
OUNCES ML/G MUSHROOMS, CANNED
canned
1 237
CUP ML WATER CHESTNUTS
diced , optional *
1 1
X X PIMENTOS
canned *
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
sliced
2 1E+1
TEASPOONS ML SEASONED SALT
2 1E+1
TEASPOONS ML BLACK PEPPER
1 5
TEASPOON ML ACCENT *
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CAYENNE PEPPER
1 ½ 355
CUPS ML CHEDDAR CHEESE
shredded

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 302 48% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 1197mg 50%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 56g
Vitamin A 20% Vitamin C 14%
Calcium 22% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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