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Prep 10min
Total1hr5min
Servings4
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Ingredients
2
cups uncooked egg noodles (4 ounces)
3
tablespoons butter or margarine
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon pepper
1
cup milk
1
cup chicken broth
1
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2
cup grated Parmesan cheese
1/4
teaspoon ground nutmeg
4
boneless, skinless chicken breast halves (1 1/4 pounds)
Additional ground nutmeg
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Steps
1
Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
2
While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
3
Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
4
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.
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With the variety of breads available, be sure to experiment by serving an herb bread, a focaccia or sourdough rolls or bread with this casserole. Serve with a Caesar salad and a hearty cherry crisp for dessert.
Noodles come in a variety of forms and sizes, including fine, medium, wide, extra-wide, ribbons and dumplings. They can be fresh, frozen or dried and made with or without eggs. Almost any type of noodle can be used in this recipe, depending on your preference.
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