FBD

Spinach Chicken Casserole

Layered spinach pasta casserole with pressure-cooked tarragon chicken, sautéed mushrooms and a sour cream mushroom soup topping with melted cheese.

AmericanChickenIntermediate60 minBy Northstar

Ingredients

Servings
8
  • 1 whole chicken
  • 2 package frozen spinach
  • 0 tarragon to season
  • 1 package spinach spaghetti
  • 0.3 cup butter
  • 2 tbsp mustard
  • 0 fresh mushrooms to taste
  • 0 chicken broth from cooking
  • 1 0.5 cup shredded cheese
  • 1 cup sour cream
  • 10 0.8 oz cream of mushroom soup

Instructions

  1. 1

    Pressure cook chicken with tarragon for 35 minutes; remove all chicken from bone. Save broth.

  2. 2

    Cook 2 packages spinach in microwave. Mix butter and mustard with spinach in food processor.

  3. 3

    Sprinkle chicken broth on bottom of a 13x9-inch casserole. Layer noodles and spinach.

  4. 4

    Sauté mushrooms; sprinkle on top of spinach and noodles. Spread chicken over noodle mixture.

  5. 5

    Put cheese on top of meat; cover with mushroom soup and sour cream mixed together.

  6. 6

    Bake at 350°F until bubbly.

Tags

chickenpastaspinachmushroomscasserole