Instructions
Prepare spinach according to package directions, do not add salt.
In a large pot combine the flour, milk and broth. Cook over low heat
stirring continuously for 7 minutes, until thickened.
Prepare noodles according to package directions and leave out salt and oil. Drain the noodles and add to the sauce along with the spinach,
sour cream, lemon juice, mushrooms, chestnuts, pimiento, onion, cayenne, paprika and salt and pepper to the the thickened broth.
Pour into a 3 quart baking dish that has been sprayed with cooking
spray, layer chicken and noodle mixture. Top with cheese.
Bake at 350 for 30 minutes or until hot and bubbly. If freezing, do not bake. Cool to room temperature, wrap tightly, label and freeze
up to 3 months. When ready to eat, remove from freezer to defrost. Bake at 350 for 45 minutes or until hot and bubbly.
Nuttional Information Per Serving: Calories 336, protein 35 g, carbs 34, fat
6 g, calories from fat 16, sat fat 3 g, dietary fiber 3 g, cholesterol 97 mg.
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