*  Exported from  MasterCook  *

                       CHICKEN SPINACH CASSEROLE

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Casseroles                       Main dish
               Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                    Chicken breast halves
  1      Small         egg noodles or spaghet -- (5 ounces)
 10      ounces        Spinach, frozen -- chopped
    1/4  cup           Butter
    1/4  cup           Flour
  1      cup           Milk
  1      cup           Chicken stock
  1      pint          Sour cream
    1/3  cup           Lemon juice
  6      ounces        Mushrooms -- canned with juice
  1      cup           Water chestnuts -- diced (opt)
  1      small         Pimento's -- canned
    1/2  cup           Onions -- chopped
    1/2  cup           Celery -- sliced
  2      teaspoons     Seasoned salt
  2      teaspoons     Pepper
  1      teaspoon      Accent
  1      teaspoon      Paprika
  1      teaspoon      Salt
    1/2  teaspoon      Caynenne pepper
  1 1/2  cups          Cheddar cheese -- shredded

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 degrees for 25 minutes. Serves 10-12. Freezes well.  Serve with
homemade bread and salad.
...........Debbie Holland, May 1994 Untested





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