Chicken Spinach Caserole

By á-1231

Ingredients

• 2 TBSP olive oil or butter
• 1/2 to 1 onion, chopped
• 2 cans chicken, turkey, tuna, or salmon
• 1 bag noodles (I use whole wheat rotini and my family can’t tell the difference from white pasta)
• Frozen Spinach (1 16 oz bag or 2 10 oz boxes)
• 1 cup cheese (parmesean, asiago, romano, feta, havarti, dry jack… any combination of any cheese. Again… whatever your family prefers)
• 1 cup milk
• 1 can chicken broth
• 1 can cream soup (chicken, mushroom, celery, broccoli, asparagus, alfredo sauce… whatever you like!)
• Garlic Salt

Preparation

Step 1

Heat oven to about 375 or 400.

Grease large casserole dish

Defrost and drain spinach, set aside.

Drain canned meat, set aside.

Boil and drain noodles, set aside.

Saute onion in oil or butter until they barely begin to brown then add drained meat. I cook just long enough to get other cans open.

Add broth, milk, and creamed soup. Stir until combined.

Add spinach and cheese.

Season to taste.

Add drained noodles.

Transfer to baking dish or casserole dish.

Bake until top begins to brown (about 20 minutes).

LET COOL for 5 – 10 minutes.