Zesty Chicken and Spinach Caserole
4 tablespoons butter substitute
1/4 cup whole wheat flour
1 cup skim milk
1 cup low sodium chicken broth
5 ounces whole wheat egg noodles, cooked and drained
2 cups fat free sour cream
1/3 cup lemon juice
10 ounces frozen spinach, chopped
8 ounces button mushrooms, chopped
8 ounces water chestnuts, drained
2 ounces pimento olives, diced
1 big onion, chopped
2 teaspoons seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt, if desired
2 teaspoons pepper
4 cooked skinless chicken breasts, removed of excess fat and chopped
Preheat oven to 350 degrees F.
In a medium saucepan melt butter substitute over low heat.
Stir in the whole wheat flour, add skim milk and low sodium chicken broth, cooking until thickened.
Mix in whole wheat noodles, fat free sour cream, lemon juice, spinach, mushrooms, water chestnuts, pimientos, onion, celery, seasoned salt, cayenne, paprika, salt and pepper.
In a greased 4-quart baking dish, alternate layers of noodle mixture and chicken.
Top with grated reduced fat cheese and bake for 30 minutes.
Serve and Enjoy!