Chicken Spinach Casserole
Yield
8 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
egg noodles
|
*
|
| 10 | ounces |
spinach
frozen, chopped |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
chicken broth
|
|
| 1 | pint |
sour cream
|
*
|
| ⅓ | cup |
lemon juice
|
|
| 6 | ounces |
mushrooms, canned
canned |
|
| 1 | cup |
water chestnuts
diced , optional |
*
|
| 1 | x |
pimentos
canned |
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
sliced |
|
| 2 | teaspoons |
seasoned salt
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | teaspoon |
accent
|
* |
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 ½ | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
egg noodles
|
*
|
| 289 | ml/g |
spinach
frozen, chopped |
|
| 59 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
chicken broth
|
|
| 473 | ml |
sour cream
|
*
|
| 79 | ml |
lemon juice
|
|
| 173.4 | ml/g |
mushrooms, canned
canned |
|
| 237 | ml |
water chestnuts
diced , optional |
*
|
| 1 | x |
pimentos
canned |
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
sliced |
|
| 1E+1 | ml |
seasoned salt
|
|
| 1E+1 | ml |
black pepper
|
|
| 5 | ml |
accent
|
* |
| 5 | ml |
paprika
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 355 | 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.
