Chicken Spinach Casserole

• 6 each chicken breast halves, boneless, skinless
• 1 x egg noodles
• 10 ounces spinach frozen, chopped
• 1/4 cup butter
• 1/4 cup flour, all-purpose
• 1 cup milk
• 1 cup chicken broth
• 1 pint sour cream
• 13 cup lemon juice
• 6 ounces mushrooms, canned canned
• 1 cup water chestnuts diced , optional
• 1 x pimentos canned
• 1/2 cup onions chopped
• 1/2 cup celery sliced
• 2 teaspoons seasoned salt
• 2 teaspoons black pepper
• 1 teaspoon accent
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups cheddar cheese shredded

1. Cook chicken in water with seasoned salt.
2. This makes the chicken stock.
3. Cut meat into bite-size pieces.
4. Save stock.
5. Melt butter in large saucepan.
6. Stir in flour.
7. Add milk and stock.
8. Cook over low heat, stirring constantly until thick.
9. Cook noodles and drain.
10. Cook spinach and drain.
11. To the cream sauce, add sour cream, lemon juice and other dry ingredients.
12. Mix all ingredients except chicken and cheese.
13. In a buttered 3 quart casserole, alternate layers of sauce with chicken.
14. Top with cheese.
15. Bake at 350F (180C).
16. for 25 minutes.

chicken breast halves, egg noodles, butter, flour, milk, chicken broth, sour cream, lemon juice, mushrooms, water chestnuts, pimentos, onions, celery, salt, black pepper, accent, paprika, salt, cayenne pepper, cheddar cheese

Taken from recipeland.com/recipe/v/chicken-spinach-casserole-40686 (may not work)