Chicken Florentine Casserole

contributed by Kelley Hutchinson

total time about 55 minutes,   serves 6

1 and 1/4 cups uncooked egg noodles (or whatever pasta you have)

2 Tblspns butter

1/2 onion, diced

1 small can mushroom pieces, roughly chopped

3-4 handfuls of raw baby spinach, roughly chopped

8 oz shredded sharp cheddar cheese

1 cup sour cream

1 tsp season salt (I used Tony Chachery Spice & herbs seasoning)

1 tsp pepper

1/2 Tbspn Garlic salt

1 1/2 cups diced cooked chicken (I used 1.5 chicken breasts)

1/2 can creamed corn * (this added a little sweetness to the dish, but you can leave it out if you want)

1/4 cup milk

1/2 cup crushed saltine crackers, tossed with a few tsps of melted butter for topping

preheat oven to 350 degrees – cook the pasta per the directions on the bag –

in a large skillet melt the butter over medium heat, add onion, mushrooms and spinach, cook, stirring frequently, apprx 3-4 minutes, until onion is softened. –

add the pasta to the skillet, add in cheese, sour cream, spices, chicken, corn and milk –

pour mixture into a 1 1/2 quart baking dish. sprinkle with the buttered cracker crumbs. Bake for 30 minutes. casserole should be bubbly & topping should be golden brown.

 

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