Chicken Spinach Casserole

Ingredients

6 chicken breast
38 gr spinach
55 gr butter
32 gr flour
240 ml milk
240 ml chicken stock
475 ml sour cream
80 ml lemon juice
170 ml mushrooms with juice
240 ml water chestnuts
1 pimentos
60 gr onions
50 gr celery
6 gr seasoned salt
6 gr pepper
1 accent
2 gr paprika
3 gr salt
1 gr caynenne pepper
170 gr cheddar cheese

Instructions

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 litre casserole, alternate layers of sauce with chicken. Top with cheese. Bake at 180ºC or 25 minutes. Serves 10-12. Freezes well. Serve with homemade bread and salad. ...........Debbie Holland, May 1994 Untested