
6 ounces uncooked egg noodles
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 package (10 ounces) frozen spinach, thawed, drained
2 boneless, skinless chicken breasts, cooked, cut into 1 inch pieces
4 ounces fresh mushrooms, sliced
2 cups (8 ounce bag) Kraft Italian Five Blend shredded cheese (mozzarella, provolone, romano, asiago, and parmesan)
3/4 cup half & half (or evaporated milk)
2 eggs, lightly beaten
3/4 teaspoon each salt, pepper, garlic powder
1 tablespoon dried parsley
Preheat oven to 350*. Cook noodles until slightly underdone. Spray a 13×9 baking dish with non-stick cooking spray.
Saute onion and pepper in oil 2 minutes over medium-high heat. Add mushroom, cook 1 more minute. In large bowl, mix spinach, chicken and noodles. Add onion, pepper and mushroom mixture.
In a medium bowl, combine cheese, sour cream, half & half, eggs and seasonings.
Add cheese mixture to chicken mixture, stir to combine. Pour into baking dish. Bake uncovered 30 minutes.
Tips: You can use thigh or leg meat in this recipe. Use leftover grilled or baked chicken.
Make it a bit healthier by using whole grain pasta and 2% milk cheese.
Add or substitute vegetables: broccoli, zucchini, olives, cauliflower, green beans, carrot, etc.
Servings: 8













