2 C uncooked elbow macaroni
3 C Shredded cooked chicken
1 can (10.75oz) condensed cream of mushroom soup
2 C shredded swiss cheese
1 pkg (10oz) frozen creamed spinach(thawed)
1/2 C Mayonnaise
1/2 C loosely packed minced fresh basil
1 t garlic powder
1/2 t dried thyme
1/2 t pepper
1/2 C seasoned bread crumbs
2 T butter melted
Chicken Florentine Casserole
- Preheat oven to 350. Cook macaroni according to package instructions.
- Meanwhile, in a large bowl, combine shredded chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme, and pepper.
- Drain the macaroni; gently stir into the chicken mixture. Transfer to an ungreased 2 1/2 qt baking dish. Toss the bread crumbs and butter; sprinkle over casserole.
- Bake uncovered for 40-45 minutes or until bubbly.