Recipe

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• 4 tbsp butter
• 1/4 cup flour
• 1 cup milk
• 1 cup chicken broth
• 5 oz egg noodles, cooked & drained
• 2 cups sour cream
• 1/3 cup lemon juice
• 10 oz frozen spinach, chopped
• 8 oz mushrooms, chopped
• 8 oz water chestnuts, drained
• 2 oz pimentos, diced
• 1 large onion, chopped
• 2 tsp seasoned salt
• 1/2 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 2 tsp pepper
• 4 chicken breasts, cooked & chopped

• 1 Preheat oven to 350 degrees F.
• 2 In a medium saucepan, melt butter over low heat. Stir in the flour, add milk and chicken broth, cooking until thickened.
• 3 Mix in noodles, sour cream, lemon juice, spinach, mushrooms, water chestnuts, pimiento, onion, celery and seasoned salt.
• 4 In a greased 4-quart baking dish, alternate layers of noodle mixture and chicken. Top with grated cheese and bake for 30 minutes.