Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken breast halves
5 oz Egg noodles or spaghetti
10 oz Frozen chopped spinach
1/4 c Butter
1/4 c Flour
1 c Milk
1 c Chicken stock
1 pt Sour cream
1/3 c Lemon juice
6 oz Canned mushrooms -- not drained
1 c Water chestnuts -- diced
- (optional)
1 sm Canned pimentos
1/2 c Onions -- chopped
1/2 c Celery -- sliced
2 ts Seasoned salt
2 ts Pepper
1 ts Accent
1 ts Paprika
1 ts Salt
1/2 ts Cayenne pepper
1 1/2 c 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 qt casserole dish, alternate layers of sauce
with chicken. Top with cheese. Bake at 350°F for 25 minutes.
Yield: 10 Servings
Freezes well. Serve with homemade bread and salad.
