Creamy Chicken and Pasta With Spinach |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I recently went through some old cookbooks to spice up dinner and found this one. It is from the cookbook Favorite Brand Name Casseroles. My family really liked this one. Ingredients:
1 (6 ounce) package egg noodles, uncooked |
1 tablespoon olive oil |
1/4 cup onion, chopped |
1/4 cup red bell pepper, chopped |
1 (10 ounce) package frozen spinach, thawed and drained |
2 boneless skinless chicken breast halves, cooked and cut into 1-inch pieces (3/4 pound) |
1 (4 ounce) can sliced mushrooms, drained |
1 (8 ounce) package swiss cheese, shredded |
1 (8 ounce) container sour cream |
3/4 cup half-and-half |
2 eggs, slightly beaten |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F Prepare egg noodles according to package directions; set aside.
2. Heat oil in large skillet over medium-high heat. Add onion and bell pepper; cook and stir 2 minutes or until onion is tender. Add spinach, chicken, mushrooms and cooked noodles; stir to combine.
3. Combine cheese, sour cream, half-and-half, eggs and salt in medium bowl; blend well.
4. Add cheese mixture to chicken mixture; stir to combine. Pour into 13x9-inch baking dish coated with nonstick cooking spray. Bake, covered, 30 to 35 minutes or until heated through. Garnish with red onion and fresh spinach, if desired.
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