Florentine Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Creamy, crunchy and savory ... I love this casserole. From . Ingredients:
4 tablespoons butter |
1/4 cup flour |
1 cup milk |
1 cup chicken broth |
5 ounces egg noodles, cooked & drained |
2 cups sour cream |
1/3 cup lemon juice |
10 ounces frozen spinach, chopped |
8 ounces mushrooms, chopped |
8 ounces water chestnuts, drained |
2 ounces pimentos, diced |
1 large onion, chopped |
2 teaspoons seasoned salt |
1/2 teaspoon cayenne pepper |
1 teaspoon paprika |
1 teaspoon salt |
2 teaspoons pepper |
4 chicken breasts, cooked & chopped |
Directions:
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.
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