Chicken Florentine Casserole

• 2 cups uncooked elbow macaroni
• 3 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 cups shredded Swiss cheese
• 1 package (10 ounces) frozen creamed spinach, thawed
• 1/2 cup mayonnaise
• 1/4 cup loosely packed minced fresh basil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 cup seasoned bread crumbs
• 2 tablespoons butter, melted

1. Preheat oven to 350u0b0. Cook macaroni according to package directions.
2. Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
3. Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole.
4. Bake, uncovered, until bubbly, 40-45 minutes.

elbow macaroni, chicken, condensed cream, swiss cheese, frozen creamed spinach, mayonnaise, fresh basil, garlic, thyme, pepper, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/chicken-florentine-casserole/ (may not work)