Chicken Spinach Casserole

 Chicken Casserole made with Canned Chicken, Spinach, Elbow Pasta, Parmesan and Cheddar Cheese…

Chicken Spinach Casserole

Ingredients

  • 10 or 12 ounce canned chicken breast
  • 1-1/2 cups milk or half and half
  • 3 tablespoons regular or gluten free all purpose flour
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoons garlic powder
  • 1 teaspoon umami mushroom seasoning or your favorite blend
  • salt and pepper to taste
  • 3 green onions sliced
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup or more if you like shredded cheddar blend cheese
  • 6 ounces elbow pasta, cooked to package directions, regular or gluten free
  • 5 ounces fresh spinach
  • 1/2 cup diced or sliced frozen carrots
  • grated parmesan or romano cheese (on top and serving)

Directions

  • Preheat oven to 350°, spray 8×8 square or 7×11 rectangle baking dish with cooking spray.
  • Add the chicken to the baking dish, set aside.
  • Turn burner on low medium heat, set a skillet on burner, add butter and olive oil, after butter is melted add flour and whisk to mix together, cook for a minute, to make a light color roux, don’t burn.
  • Slowly pour in milk or half and half, keep whisking to blend and thicken, stir in spinach allow spinach to wilt, remove from heat.
  • Add the seasoning, garlic powder and sliced green onions, salt and pepper to taste.
  • Stir in shredded parmesan cheese. Pour on top of chicken in baking dish, mix in, the shredded cheddar cheese.
  • Add the prepared pasta. Mix everything to blend, stir and cover all the cooked pasta, top with some grated parmesan or Romano cheese.
  • Cover with lid or foil and bake in preheated oven for about 25-30 minutes. Remove from oven let sit for about 5-10 minutes before serving.
  • Serves about 4. Enjoy!