Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch.
What You Need:
(Makes: 6 servings)
2 cups of uncooked elbow macaroni
3 cups of shredded cooked chicken
1 can (10 & 3/4 ounces) of condensed cream of mushroom soup, undiluted
2 cups (8 ounces) of shredded Swiss cheese
1 package (10 ounces) of frozen creamed spinach, thawed
1/2 cup of mayonnaise
1/4 cup of loosely packed minced fresh basil
1 teaspoon of garlic powder
1/2 teaspoon of dried thyme
1/2 teaspoon of pepper
1/2 cup of seasoned bread crumbs
2 tablespoons of butter, melted
What to Do:
STEP 1) Cook the macaroni according to package directions.
STEP 2) Meanwhile, in a large bowl, combine the chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper.
STEP 3) Drain the macaroni; gently stir into chicken mixture. Transfer to an ungreased 2 & 1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake casserole, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly.
STEP 4) Enjoy!