A friend of mine gave me this recipe after I just raved over it at a girly luncheon we had. I've managed to tweek it a little bit to make it even more fabulous and fattening though. On a healthier note its a great way to incorporate a little spinach in your diet. This is a great dish to be able to mix up together several hours before your dinner, but I would suggest that you wait to add the cracker crumbs on top until just before baking it.
Ingredients:
3 large boneless, skinless chicken breasts - cooked and torn
3 cups bowtie pasta noodles, cooked al dente
16 oz sour cream
1/2 cup butter
1 - 10 oz package of frozen or 1 large bag of fresh spinach, chopped
8 oz fresh mushrooms, sliced
1 large onion, chopped
3 cups mild chedder cheese
1 can cream of chicken soup***(optional, but makes it fabulous)
Topping:
2 cups of butter crackers (like Ritz), crushed
1/2 cup butter, melted
While you are cooking your pasta, cook up your chicken and tear it apart with forks on a big cutting board. Set aside.
In a large skillet, melt 1/2 cup of butter on medium-high heat. Add onions and saute until soft.
Add mushrooms and fry for 2-3 minutes until soft. Then add in spinach and toss until wilted.
Turn heat down to medium. Add in shredded chicken, sour cream, and cheese and stir together.
If you want an extra creamy casserole, add in that can of cream of chicken soup. The casserole tastes pretty good without it, but it is killer with the extra creaminess. (If it makes you feel better, use the low fat, low sodium version.)
Mix all together and taste. Add salt and pepper to season to taste.
Pour al dente cooked pasta in 9x13 inch baking casserole dish. Pour chicken, spinach, mushroom mixture on top of pasta and lightly mix together.
Top with a mixture of the crushed cracker crumbs and melted butter. Bake at 350F/180C for 35-40 or until bubbly and golden brown on top.
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