Ingredients
½ tsp onion powder
¼ tsp pepper
2 tbsp butter
1 ½ cups cream of mushroom soup
2 cups cheddar cheese
1 cup milk
3 ½ cups chicken, shredded or diced
2 ½ cups macaroni elbows
1/3 cup spinach, wilted or pureed
Instructions
1. Begin two medium pots of water boiling and preheat oven to 350º. Chop chicken or shred, depending on desired texture. In a small pan, melt butter over low heat. Cook chicken in one of the medium pots and macaroni in the other. Once the butter has melted, add onion powder and pepper, then slowly stir in the cream of mushroom soup. When the soup is combined well, add 1 ½ cups of the cheese and wait until it has completely melted, then slowly stir in the milk. Last, stir in the spinach. (If you have whole leaves, it will become wilted in the heated mixture; if it is pureed, it will combine right away)
2. Combine the macaroni, chicken, and soup mixture in one pot. Grease a large pan and pour combined contents in an even layer. Bake for 30 minutes. Add the rest of the cheese, and bake for 5 more minutes.
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