Potluck Chicken and Macaroni Bake
5 tablespoons butter
1/2 cup sliced green onions
8 ounces mushrooms, sliced
1/3 cup all-purpose flour
2 cups chicken broth
3 cups diced cooked chicken
10 ounces frozen spinach, thawed and well drained (squeeze excess water out)
1 cup milk
2 cups shredded Cheddar cheese, sharp or mild
Salt and pepper to taste
8 ounces elbow macaroni, cooked and drained
3/4 cup fresh fine bread crumbs tossed
1 tablespoon melted butter
Lightly butter a 3-quart baking dish. Heat oven to
350°. Heat butter in a large saucepan over medium-low
heat. Add mushrooms and cook, stirring, until
mushrooms are tender. Add green onions and cook for 1
minute longer. Stir in the flour until incorporated
and bubbly. Add chicken broth and cook, stirring,
until thickened. Stir in the cooked chicken and well
drained spinach. Add milk and cheese, then taste and
add salt and pepper, as desired. Stir in cooked and
drained macaroni. Spoon into the prepared baking dish.
Toss bread crumbs with melted butter and sprinkle over
the casserole. Bake for 25 to 30 minutes, until
browned and bubbly.
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