Chicken Fettucine Casserole

Ingredients

• ¼ C butter
• ¼ C flour
• 1 C milk
• 1 C chicken broth
• 6-7 chicken breasts, cooked
• 5 oz fettuccine, cooked and drained
• 2 C sour cream
• 1 package (10 oz) frozen spinach, cooked and drained
• 1 jar (6 oz) mushrooms
• 1 can (8 oz) sliced water chestnuts
• 1 jar (4 oz) pimientos
• ½ onions, chopped
• ½ celery, chopped
• ¼ C lemon juice
• 2 tsp seasoning salt
• ½ cayenne pepper
• 1 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1½ C Monterrey jack cheese, grated NOTE: .

Directions

1. Melt butter and flour together, stirring constantly.
2. Add milk and chicken broth. Continue stirring and cook until thickened.
3. Add remaining ingredients, except cheese.
4. Put into buttered casserole, top with cheese, and bake 25-30 minutes at 300°. Serves 6-8.

Chef's Notes

• This doubles or triples easily and freezes well