Served as main course. Non-vegetarian dish.

6 Chicken breast halves

1 Small Egg Noodles or Spaghetti, (5 ounces)

10 ounces Spinach, frozen, chopped

1/4 cup Butter

1/4 cup Flour

1 cup Milk

1 cup Chicken stock

1 pint Sour Cream

1/3 cup Lemon Juice

6 ounces Mushrooms, canned with juice

1 cup Water Chestnuts, diced (opt)

1 small Pimento’s, canned

1/2 cup Onions, chopped

1/2 cup Celery, sliced

2 teaspoons Seasoned Salt

2 teaspoons Pepper

1 teaspoon Accent

1 teaspoon Paprika

1 teaspoon Salt

1/2 teaspoon Caynenne Pepper

1 1/2 cups Cheddar Cheese, shredded

Cook chicken in water with seasoned salt. This makes the chicken stock. Cut meat into bite-size pieces. Save stock. Melt butter in large saucepan. Stir in flour. Add milk and stock. Cook over low heat, stirring constantly until thick. Cook noodles and drain. Cook spinach and drain. To the cream sauce, add sour cream, lemon juice and other dry ingredients. Mix all ingredients except chicken and cheese. In a buttered 3 quart casserole, alternate layers of sauce with chicken. Top with cheese. Bake at 350 degrees for 25 minutes. Freezes well. Serve with homemade bread and salad.

Serves: 10-12

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