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Creamy Chicken and Pasta with Spinach Recipe

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This recipe for Creamy Chicken and Pasta with Spinach, by , is from The Green Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra E Green


6 ounces of uncooked egg noodles
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 package (10 ounces) frozen spinach, thawed and drained
2 boneless skinless chicken breast halves, cooked and cut into 1 inch pieces
1 can (4 ounces) sliced mushrooms, drained
2 cups (8ounces) shredded swiss cheese
1 container (8 ounces) sour cream
3/4 cup half and half
2 eggs, slightly beaten
1/2 teaspoon salt
Red onion and fresh spinach for garnish

Preheat oven to 350F. Prepare egg noodles according to package directions; set aside.

Heat oil in large skillet over medium high heat. Add onion and bell pepper; cook and stir 2 minutes or until onion is tender. Add spinach, chicken, mushrooms and cooked egg noodles; stir to combine.

Combine cheese, sour cream, half- and- half, eggs and salt in medium bowl; blend well.

Add cheese mixture; stir to combine. Pour into 13x9-inch baking dish coated with nonstick cooking spray. Bake covered, 30-35 minutes or until heated through. Garnish with red onion and fresh spinach, if desired

Number Of Servings:
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