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1 lg. stewing chicken (about 5 lbs.) or 2 fryers
1/4 c. butter
1/4 c. almond flour
2 c. chicken soup or broth
2 c. sour cream
1/2 c. lemon juice
1/2 tsp. Seasoned Salt
1/8 tsp. cayenne
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 pkgs. frozen chopped spinach, cooked and drained
1 (6 oz.) can mushroom pieces and juice
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. grated Cheddar or Monterey Jack cheese
Parsley, chopped (as much as you like)
1/4 c. butter
1/4 c. almond flour
2 c. chicken soup or broth
2 c. sour cream
1/2 c. lemon juice
1/2 tsp. Seasoned Salt
1/8 tsp. cayenne
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 pkgs. frozen chopped spinach, cooked and drained
1 (6 oz.) can mushroom pieces and juice
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. grated Cheddar or Monterey Jack cheese
Parsley, chopped (as much as you like)
Cook chicken in season water. Reserve stock. Debone and cut into bite-size pieces. Melt butter in a large saucepan. Stir in flour. Slowly add the chicken soup. Cook over low heat, stirring constantly, until thickened. Add sour cream, lemon juice and seasonings. Mix well.Add spinach, mushrooms, onion and celery and parsley.
Preheat oven to 300 degrees. Spoon a layer of spinach mixture into a buttered 3 quart casserole. Add a layer of chicken. Repeat. Top with cheese. Bake, uncovered, for 25 to 30 minutes or until bubbly. Do not freeze. Serves 10 to 12.
Preheat oven to 300 degrees. Spoon a layer of spinach mixture into a buttered 3 quart casserole. Add a layer of chicken. Repeat. Top with cheese. Bake, uncovered, for 25 to 30 minutes or until bubbly. Do not freeze. Serves 10 to 12.
