Prep Time
20 Mins
Cook Time
10 Mins
Bake Time
1 Hour
Stand Time
10 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Preheat oven to 350°. Drain spinach well, pressing between paper towels.

Step 2

Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.

Step 3

Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.

Step 4

Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

Step 5

Note: To make ahead, prepare recipe as directed through Step Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.

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