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Chicken and Spinach Casserole (Sandy Lockett) Recipe

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This recipe for Chicken and Spinach Casserole (Sandy Lockett), by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Neenan
Added: Thursday, January 24, 2008


1 large stewing chicken (about 5 pounds) I use chicken breasts
5 oz. fine egg noodles
1/4 c. butter
1/4 c. flour
1 c. milk
2 cups sour cream
1/3 c. lemon juice
2 tsp. Lawry's Seasoned Salt
1/2 tsp cayenne pepper (aka Canine pepper)
1 tsp paprika
1 tsp salt
2 tsp pepper
1 pkg. frozen chopped spinach, cooked and drained
1 can 6 oz. mushroom pieces and juice
1 can 8 oz. sliced water chestnuts, drained
1 jar 4 oz. chopped pimentos, drained
1/2 c. chopped onions
1/2 c. chopped celery
1 1/2 c. grated Cheddar or Monterey Jack cheese

Cook chicken in seasoned water. Reserve stock. Debonne and cut into bite size pieces. Cook noodles according to package directions. Drain. Melt butter in a large saucepan. Stir in flour. slowly add milk and 1 cup reserved stock. You can use canned stock. Cook over low heat, stirring constantly, until thickened. Add sour cream, lemon juice, and seasonings. MIx well. Add noodles, spinach, mushrooms, water, chestnuts, pimentos, onion, and celery. Preheat oven to 300 degrees. Spoon a layer of spinach mixture into a buttered 3 quart casserole, add a layer of chicken. Repeat. Top with cheese. Bake, uncovered for 25 - 30 minutes or until bubbly. Do Not Freeze.

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Personal Notes:
This is a very nice dish for company served with salad and/or fruit. Great for luncheons.




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