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Ingredients:
- 5 tablespoons butter
- 1/2 cup sliced green onions
- 8 ounces mushrooms, sliced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 3 cups diced cooked chicken
- 10 ounces frozen spinach, thawed and well drained (squeeze excess water out)
- 1 cup milk
- 2 cups shredded Cheddar cheese, sharp or mild
- Salt and pepper to taste
- 8 ounces elbow macaroni, cooked and drained
- 3/4 cup fresh fine bread crumbs tossed
- 1 tablespoon melted butter
Preparation:
Heat butter in a large saucepan over medium-low heat. Add mushrooms and cook, stirring, until mushrooms are tender. Add green onions and ocok for 1 minute longer. Stir in the flour until incorporated and bubbly. Add chicken broth and cook, stirring, until thickened. Stir in the cooked chicken and well drained spinach. Add milk and cheese, then taste and add salt and pepper, as desired. Stir in cooked and drained macaroni. Spoon into the prepared baking dish.
Toss bread crumbs with melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until browned and bubbly.
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