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     Title: Chicken Florentine Casserole
Categories: Poultry, Pasta, Cheese, Greens, Herbs
     Yield: 6 servings

     2 c  Uncooked elbow macaroni
     3 c  Shredded cooked chicken
10 3/4 oz Can cream of mushroom soup;
          - undiluted
     2 c  Ementhal cheese; shredded
    10 oz Box creamed spinach, thawed
   1/2 c  Mayonnaise
   1/4 c  Fresh basil; minced,
          - loose packed
     1 ts Garlic powder
   1/2 ts Dried thyme
   1/2 ts Pepper
   1/2 c  Seasoned bread crumbs
     2 tb Butter; melted

 Set oven @ 350 F/175 C.

 Cook macaroni according to package directions.

 Meanwhile, in a large bowl, combine chicken, soup,
 cheese, spinach, mayonnaise, basil, garlic powder,
 thyme and pepper.

 Drain macaroni; gently stir into chicken mixture.
 Transfer to an ungreased 2-1/2 qt baking dish. Toss
 bread crumbs and butter; sprinkle over casserole.

 Bake, uncovered, until bubbly, 40-45 minutes.

 Recipe by Dori Jackson, Gulf Breeze, Florida

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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