Spicy Chicken Spinach Casserole

  • Yield: 10 to 15 servings


2large chickens
-- Salt and black pepper to taste
1/4cup (1/2 stick) butter
1/4cup all-purpose flour
1cup milk
2cups sour cream
1/3cup lemon juice
1teaspoon salt
1teaspoon MSG
2teaspoons seasoned salt
1/2teaspoon cayenne pepper
2teaspoons black pepper
1teaspoon paprika
10ounces small flat egg noodles, cooded and drained
1-- (10-ounce) package frozen chopped spinach, cooked and drained
1-- (6-ounce) can mushroom pieces, drained
1-- (8-ounce) can water chestnuts, drained and chopped
1small jar chopped pimentos, drained
1/2cup chopped onion
1/2cup chopped celery
1 1/2cups (6-ounces) Monterey Jack cheese


  1. Place the chicken in a large crockpot.  Add enough water to cover and season with salt and black pepper.  Bring to a boil and reduce the heat.  Simmer until the chicken is cooked through and tender.  Drain, reserving 1 cup of the stock.  Cut the chicken into bite-size pieces, discarding the skin and bones.  (You should have at least 4 cups of chicken.)
  2. Melt the butter in a large saucepan and stir in the flour.  Add the milk and the reserved stock.  Cook over low heat until thickened, stirring constantly.  Add the sour cream, lemon juice, 1 teaspoon salt, the MSG, seasoned salt, cayenne pepper, 2 teaspoons black pepper and the paprika and mix well.  Stir in the egg noodles, spinach, mushrooms, water chestnuts, pimentos, onion and celery.  Layer the noodle mixture and chicken one-half at a time in a buttered 3-quart baking dish.  Sprinkle with the Monterey Jack cheese.  Bake at 350F for 25 minutes or until bubbly.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings to Sunset, A Medley of Flavors, Tastes and Styles for the Gulf Coast (Houston, Texas 2007).