Ingredients
- 6 chicken breast (halves)
- 1 accent
- 1 pimentos (canned)
- 475 ml sour cream
- 240 ml milk
- 240 ml water chestnuts (diced)
- 170 ml mushrooms with juice (canned)
- 170 gr cheddar cheese (shredded)
- 240 ml chicken stock
- 80 ml lemon juice
- 60 gr onions (chopped)
- 55 gr butter
- 50 gr celery (sliced)
- 38 gr spinach
- 32 gr flour
- 6 gr seasoned salt
- 6 gr pepper
- 3 gr salt
- 2 gr paprika
- 1 gr 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 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
