Easy Chicken, Spinach and Noodle Casserole {recipe}

Looking for more ways to fill your kids bellies with veggies?  This recipe from the latest Real Simple magazine was a hit for my crew.  We did need to add a little more salt that the original recipe called for and I went with chopped, frozen spinach for convenience.  The beauty is that this recipe makes enough for a family of four to eat off of for a few days {if you like leftovers}.

Chicken, Spinach and Noodle Casserole

6 tablespoons of unsalted butter
1/4 cup of all-purpose flour
4 cups whole milk
1 cup fat free sour cream
12 ounce of whole grain egg noodles
4 slices of whole wheat bread
2 cups of cooked, shredded chicken
1 package of frozen spinach cooked {only need 5 ounces}
2 teaspoons dried thyme

Preheat the oven to 400 degrees.  Melt 4 tablespoons of the butter in a large pan over medium heat.  Add the flour and stir until foamy.  Slowly whisk in the milk.  Simmer and whisk until thickened.  Remove from the heat and whisk in the sour cream, 1 teaspoon of salt and 1/4 teaspoon pepper.  Cook the noodles according to the package and drain.  Mix together the milk mixture, chicken, spinach, noodles and thyme.  Transfer to a casserole dish.  Pulse the slices of bread in a food processor until they are crumbs.  Sprinkle over the mixture.  Melt the remaining 2 tablespoons of butter and pour over the top.  Bake for about 8 minutes (or until bread crumbs are golden brown).

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About Felicia

Felicia Carter is founder and managing editor of Go Grow Go. Her philosophy is to simplify, save, grow and go! Her home is generally full of DIY projects, crafts, yummy baked goods and lots of love. Felicia is also a wife, mom of 2 boys and nationally certified counselor. You can always find her near the chocolate or the coffee pot.

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