*  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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