Chicken Spinach Noodle Casserole

• 5 or 6 c. chicken, cooked and diced
• 1/2 (10 oz.) pkg. small egg noodles, cooked and drained
• 1 pkg. frozen chopped spinach, cooked and drained
• 1/2 tsp. cayenne
• 1 tsp. paprika
• 1 tsp. salt
• 2 tsp. pepper
• 2 tsp. Lawry's salt
• 1 can sliced water chestnuts
• 1/2 c. chopped celery
• 1/4 c. butter
• 1/4 c. flour
• 1 c. chicken stock
• 1 c. milk
• 2 c. sour cream
• 1/3 c. lemon juice
• 1/2 c. chopped onions
• 1 tsp. Accent
• 1 (6 oz.) can mushrooms (pieces and juice)
• 1 small c. chopped pimentos, drained
• grated Monterey Jack cheese

1. In a large saucepan, make white sauce.
2. Add spinach, onions, celery and rest of seasonings.
3. Add noodles.
4. Mix well.
5. Grease a 3-quart casserole.
6. Cover the dish with noodles and sauce.
7. Top with chicken, then grated Monterey Jack cheese.
8. Bake at 350u0b0 until bubbly, about 25 minutes.
9. Serves 10 to 12.

chicken, egg noodles, spinach, cayenne, paprika, salt, pepper, salt, water chestnuts, celery, butter, flour, chicken stock, milk, sour cream, lemon juice, onions, accent, mushrooms, pimentos, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580453 (may not work)