Cheesy Chicken Noodle Casserole

By Susan52

Ingredients

• 1 (10-ounce) package frozen chopped spinach,
• thawed
• 1 (9-ounce) package refrigerated cooked chicken
• chunks
• 1 (10-3/4-ounce) can cream of mushroom soup,
• undiluted
• 1 (10-3/4-ounce) can cream of celery soup, undiluted
• 1 (8-ounce) container sour cream
• 1 cup milk
• 1 (8-ounce) package sliced fresh mushrooms,
• chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 (8-ounce) packages shredded Italian three-cheese
• blend
• 16 ounces rotini pasta, uncooked
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup toasted walnuts, chopped

Preparation

Step 1

Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach,
chicken, and next 7 ingredients in a large bowl; stir in 1 package of cheese blend.

Arrange 1/2 of the uncooked noodles in a lightly greased 5-quart slow cooker. Spread 1/4 of the chicken
mixture over noodles, and sprinkle with 2/3 cup cheese blend; repeat layers. Top with remaining noodles,
chicken mixture, and cheese blend. Sprinkle top with Parmesan cheese and walnuts.

Cover and cook on LOW setting 3-1/2 to 4 hours, or until noodles are done. Let stand 10 minutes before serving