Chicken Alfredo Florentine Casserole

Chicken Alfredo Florentine Casserole

16 oz box pasta (I used Penne, it's what I had in the pantry)

4 tablespoons butter or margarine

4 tablespoons flour

17 ounces evaporated milk (12 oz can + 5 oz can)

1 teaspoon garlic powder

1/4 teaspoon ground nutmeg

1/8 teaspoon ground black pepper

1/2 cup grated Parmesan cheese 

4 cups cooked chicken, cubed (about 2 breasts)

1/2 box frozen chopped spinach, thawed and drained

Prepare the pasta according to package directions.  In a saucepan, melt butter over medium heat.  Add flour and whisk for 1 minute.  Continuing to whisk, slowly add the milk.  Add the seasonings and cheese.  Mixing well, reduce heat to medium low and cook for 10 minutes.  Add chicken and spinach and stir well.  Drain the pasta and add it to the cheese mixture.  Divide the mixture into two (2) one gallon freezer food storage bags. 

When you are ready to serve, thaw in the fridge overnight.  Pour the thawed casserole into an 8x8 casserole dish, top with bread crumbs and extra Parmesan cheese and bake at 350 for 30 minutes.

 

It's really yummy!