Chicken & Macaroni Casserole
5 tablespoons butter
1/2 cup sliced green onions
8 ounces mushrooms, sliced
1/3 cup all-purpose flour
2 cups chicken broth
3 cups diced cooked chicken
10 ounces frozen spinach, thawed and
well drained (squeeze excess water out)
1 cup milk
2 cups shredded Cheddar cheese, sharp or mild
Salt and pepper to taste
8 ounces elbow macaroni, cooked and drained
3/4 cup fresh fine bread crumbs tossed
1 tablespoon melted butter
Lightly butter a 3-quart baking dish. Heat oven to 350°.
Heat butter in a large saucepan over medium-low heat. Add mushrooms and cook, stirring, until
mushrooms are tender. Add green onions and ocok for 1 minute longer. Stir in the flour until
incorporated and bubbly. Add chicken broth and cook, stirring, until thickened. Stir in the
cooked chicken and well drained spinach. Add milk and cheese, then taste and add salt and
pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.
Toss bread crumbs with melted butter and sprinkle over the casserole. Bake for 25 to 30
minutes, until browned and bubbly.
Makes 8 Servings