Ingredients

The following ingredients have 4 Servings
  • 12 oz. Egg Noodles
  • 2 c. Cooked Chicken Breast, (diced)
  • 1 tbsp. Butter
  • 10 oz. Sliced Mushrooms
  • 2 Cloves Garlic, (minced)
  • 3 c. Fresh Baby Spinach, (rinsed)
  • Prepared Sauce
  • Salt and Pepper, (to taste)
  • 2 tbsp. Butter
  • 2 Scallions, (chopped)
  • 2 tbsp. All Purpose Flour
  • 3 c. Chicken Broth
  • 1 c. Heavy Cream
  • 2 c. Shredded Asiago Cheese, (or other soft/semi-soft cheese of your liking)

Instruction

  • For the Casserole
  • Preheat oven to 350 degrees F.
  • Prepare egg noodles according to package directions allowing them to be al dente. Drain.
  • In a lage saute pan, melt butter and add mushrooms and garlic. Saute until the mushrooms start to soften, approximately 2 minutes; then add the spinach and chicken and stir until the spinach has wilted. Season with salt and pepper as desired and remove from heat.
  • Combine the vegetable and chicken mixture, egg noodles and the prepared sauce, place in a casserole dish and bake for 30 minutes or until hot and bubbly.
  • For the Sauce
  • In a small saucepan, heat the heavy cream over medium heat until warm, not boiling.
  • In a medium saucepan, melt butter over medium heat and add the scallions. Stir for 1 minute then whisk in the flour forming a roux.
  • Add the chicken broth and cheese. Keep stirring until the cheese has melted and the sauce is smooth; then add the warmed heavy cream.