Chicken and Spinach Casserole
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Yields:
-
1 pan
- Serves:
- 12
ingredients
- 44.37 ml butter
- 236.59 ml onion
- 14.79 ml garlic
- 44.37 ml flour
- 709.77 ml milk
- 304.75 g can cream of chicken soup
- 1.23 ml cayenne pepper
- 226.79 g dry wide egg noodles
- 907.18 g frozen spinach
- 680.38 g chicken breasts
- 226.79 g white cheddar cheese
- 177.44 ml breadcrumbs
- 29.58 ml olive oil
- 113.39 g parmesan cheese
directions
- Bake the chicken breasts and dice into 1/2 inches cubes.
- Drain the spinach until very dry.
- Melt the butter in a large pot.
- Add the garlic and onions, minced fine.
- Sweat in the pot until soft.
- Add the flour and whisk until combined.
- Cook the Roux until it turns a blond color.
- Whisk in 1 cup of cold milk.
- When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
- Bring to a soft boil.
- Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
- In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
- In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
- Spread this mixture into a greased 9x13 in pan.
- Combine the breadcrumbs and olive oil.
- Sprinkle evenly over the casserole.
- Top with the remaining cheese.
- Bake in a 375 Degree oven for 35 minutes.
- Let rest 10 minutes before serving.
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