"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Chicken and Spinach Casserole Recipe

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This recipe for Chicken and Spinach Casserole, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Anderson - HSSE
Added: Tuesday, January 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1 (19-oz.) can of Chicken Noodle Soup
1 c. bread crumbs
1/2 c. sour cream
1 egg
1 clove of minced garlic (optional)
1 T. flour
1/2 c. chopped onion
1 (10-oz.) pkg. frozen chopped spinach (thawed and well-drained)
1 c. shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350F. Drain entire can of Chicken Noodle Soup; reserve liquid and soup pieces. Season chicken and dip chicken in reserved liquid. Coat chicken with bread crumps and set aside. Combine sour cream, eggs, garlic(optional), and flour. Stir in reserved soup pieces, onions, spinach, and 1/2 cup of cheese. Spread mixture evenly into a rectangular baking dish. Top mixture with coated chicken and remaining bread crumbs.

Bake at 350 for 35 minutes. Add remaining cheese and bake for an additional 10-15 minutes or until the cheese has melted.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Any type of cheese or bread crumbs may be used.

 

 

 

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