Chicken Noodle Casserole with Spinach

Holy smokes people. October is almost gone!!

Did this sneak up on anyone else? I feel like I was just chillin', dealing with summer being over, and getting ready to break out the easy comfort food recipes, like this Chicken, Spinach, and Noodle Casserole (which is by the way OhhEmmmGeee delicious), and them BAM!

Oh....hello.....this is NOVEMBER smacking you up side the head 

So now I am not only in comfort food mode, I am flooded with ideas for a billion and one pumpkin recipes, and of course there is the holiday food too! I don't know if there is enough hours in the day for me to make everything I want to!!

I have seen a few of my fellow bloggers say that they are going to take time off over the holidays, and there are times that I think I should try to do the same. 

But, who am I kidding?

I wouldn't know what to do with myself if I wasn't here with y'all.

Hmmmm maybe drink some wine?

Binge watch a few series on Netflix or Hulu?

Ha, I do that stuff already AND get my work done. I mean, who needs sleep right? It is very overrated!

But before the curtain is pulled on October, are you doing anything for Halloween?

Mama is doin' the same ol same ol' this year. Yup, I have a hot date with comfy jammies, a bottle of wine, and cheesy horror movies   

I will probably be shoving candy in my face too because, even though we never have trick or treaters here, I always buy candy.

Oh darn, no trick or treaters, guess I will have to take it upon myself to eat the candy. We wouldn't want it to go to waste right? 

Snickers and wine....so classy! 

• 

Chicken, Spinach, and Noodle Casserole

By Bobbi Burleson

Chicken, spinach, and noodles, bathed in a creamy sauce, makes for the perfect weeknight comfort food.

Ingredients

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup white wine
• 3 cups chicken stock
• 1 cup plain Greek yogurt
• Kosher salt
• Fresh cracked black pepper
• 2 tablespoons fresh thyme leaves, chopped
• 8 ounces wide egg noodles
• 3 cups shredded cooked chicken or rotisserie chicken
• 5 ounces baby spinach, roughly chopped
• 1/2 cup herbed panko bread crumbs (recommend Progresso)
• 2 tablespoons flat leaf parsley, chopped for garnish

Instructions

1. Preheat oven to 350°F.
2. In a large pot boil water for noodles, salt the water before adding the noodles and cook the noodles according to the package directions; drain and return them to the pot.
3. Meanwhile, melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and cook, 1 to 2 minutes. Add the white wine and whisk for a minute to cook off the alcohol, then slowly add the chicken stock, whisking as you go.
4. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the yogurt and thyme. Season with salt and pepper to taste.
5. Add the chicken, spinach, and noodles to the sauce and toss to combine. Sprinkle with the bread crumbs, and bake until the bread crumbs are golden and the filling is bubbling, 25 to 30 minutes. If the bread crumbs aren't browned you can heat under the broiler for 1 or 2 minutes.

Yield: 4 to 6 servings
Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 37 mins.
Total time: 42 mins.
Tags: chicken, spinach, pasta, easy meals,

Nutritional information via Calorie Count

I helped create a cookbook!




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