Ingredients
- 6 chicken breast (halves)
- 1 accent
- 1 pimentos (canned)
- 1 pint sour cream
- 1 cup milk
- 1 cup water chestnuts (diced)
- 6 ounces mushrooms with juice (canned)
- 1 1/2 cups cheddar cheese (shredded)
- 1 cup chicken stock
- 3/8 cup lemon juice
- 1/2 cup onions (chopped)
- 1/4 cup butter
- 1/2 cup celery (sliced)
- 10 ounces spinach
- 1/4 cup flour
- 2 teaspoons seasoned salt
- 2 teaspoons pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon caynenne pepper
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
