Chicken and Spinach Casserole |
|
 |
Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 15 |
|
A chicken noodle and Spinach Casserole Ingredients:
3 tablespoons butter |
1 cup onion |
1 tablespoon garlic |
3 tablespoons flour |
3 cups milk |
1 (10 3/4 ounce) can cream of chicken soup |
1/4 teaspoon cayenne pepper |
8 ounces dry wide egg noodles |
2 lbs frozen spinach |
1 1/2 lbs chicken breasts |
8 ounces white cheddar cheese |
3/4 cup breadcrumbs |
2 tablespoons olive oil |
4 ounces parmesan cheese |
Directions:
1. Bake the chicken breasts and dice into 1/2 inches cubes.
2. Drain the spinach until very dry.
3. Melt the butter in a large pot.
4. Add the garlic and onions, minced fine.
5. Sweat in the pot until soft.
6. Add the flour and whisk until combined.
7. Cook the Roux until it turns a blond color.
8. Whisk in 1 cup of cold milk.
9. When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
10. Bring to a soft boil.
11. Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
12. In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
13. In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
14. Spread this mixture into a greased 9x13 in pan.
15. Combine the breadcrumbs and olive oil.
16. Sprinkle evenly over the casserole.
17. Top with the remaining cheese.
18. Bake in a 375 Degree oven for 35 minutes.
19. Let rest 10 minutes before serving.
|
|