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Preheat oven to 350 degrees . Drain spinach well, pressing between paper towels. 2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, sour cream, salt and pepper and milk; fold in cheese. 3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange noodles on top of mixture. (Ive made this in a 9x13) Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese. 4. Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving. Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill at least 8 hours or up to 24 hours. Let stand at room temperature 30 minutes; proceed with recipe as directed.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ruby port — cheese pairing, reductions, poaching pears
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal