Chicken and Spinach Casserole

Recipe by Matt A
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 12
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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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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