Creamy Chicken-Noodle Casserole with Spinach and Mushrooms
| Yield: | 6 Servings |
| Categories: | Poultry, Pasta, Low-Fat, Greens |
| 1 | lb | Skinless boneless chicken breast halves |
| 1 1/2 | c | Water; approximate |
| 2 | lg | Garlic cloves; minced |
| 1 | Bay leaf | |
| WHITE SAUCE | ||
| 1/3 | c | All-purpose flour |
| 2 | tb | Cornstarch |
| 2 | c | 1% low-fat milk |
| 1 | tb | Fresh tarragon OR 1-tsp dried tarragon |
| 1 | ts | Salt; or less |
| 1/8 | ts | Ground nutmeg; or to taste |
| 1/4 | c | Dry white wine |
| 10 | oz | Frozen spinach; thawed and squeezed dry |
| ADD | ||
| 8 | oz | Spinach pasta; fresh |
| 8 | oz | Mushrooms; sliced |
| TOPPING | ||
| 1 1/2 | ts | Olive oil OR olive oil spray |
| 3/4 | c | Fresh breadcrumbs; coarsely ground from French bread |
| 1/4 | c | Parmesan cheese; freshly grated |
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