This is a recipe I actually found in my Real Simple magazine (not Pinterest!) and tweaked it a bit to my liking. The main thing was cutting it in half, since Jay doesn't like whole, cooked spinach. So I cut it in half initially and then froze three of the portions. I definitely liked the different textures and the twist on a boring casserole, and the absence of cream of mushroom or cream of chicken (which can get old). The original recipe didn't call for mushrooms but was delightful with them. I was also light on sour cream so I added in some ricotta to make up for it.
Chicken and Spinach Casserole
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
salt and black pepper
12 ounces egg noodles
4 slices sandwich bread
2 cups shredded cooked chicken or rotisserie chicken
5 ounces baby spinach, chopped
2 teaspoons dried thyme
1 cup sliced mushrooms
1.Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
2.Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
3.Add the milk mixture, chicken, spinach, mushrooms and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.
4.Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.
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I also opted for a penne-style noodle as we were out of egg noodles. I think just about anything other than long, flat noodles would work here.
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