Chicken Fettucine Casserole

Ingredients

• ¼ C butter
• ¼ C flour
• 1 C milk
• 1 C chicken broth
• 6-7 chicken breasts, cooked
• 5 oz fettuccine, cooked and drained
• 2 C sour cream
• 1 package (10 oz) frozen spinach, cooked and drained
• 1 jar (6 oz) mushrooms
• 1 can (8 oz) sliced water chestnuts
• 1 jar (4 oz) pimientos
• ½ onions, chopped
• ½ celery, chopped
• ¼ C lemon juice
• 2 tsp seasoning salt
• ½ cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1½ C Monterrey jack cheese, grated NOTE: .

Directions

1. Make Base: Melt butter and flour together, stirring constantly.
2. Thicken: Add milk and chicken broth; continue stirring and cook until thickened.
3. Combine: Stir in remaining ingredients except the cheese.
4. Bake: Transfer to a buttered casserole dish, top with cheese, and bake at 300°F for 25-30 minutes.
5. Serve: Serve hot with extra shredded parmesan and French Bread

Chef's Notes

• This doubles or triples easily and freezes well

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