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    Spinach Florentine Chicken Casserole


    Source of Recipe


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    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

    Preheat oven to 350. In a medium saucepan, melt butter over low
    heat. Stir in the flour, add milk and chicken broth, cooking until
    thickened. Mix in noodles, sour cream, lemon juice, spinach,
    mushrooms, water chestnuts, pimiento, onion, celery and seasoned
    salt.

    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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