Chicken Fettuccine Casserole

1/4 cup butter

1/4 cup flour

1 cup milk

1 cup chicken broth

1 large chicken, cooked and boned

5 ounces Fettuccine, cooked and drained

2 cups sour cream

One (10 ounces) frozen spinach, cooked and drained

1 package fresh mushrooms

1 can sliced water chestnuts

1/2 cup chopped celery

1/3 cup lemon juice

2 teaspoons seasoning salt

1 teaspoon cayenne

1 teaspoon paprika

1 teaspoon salt and pepper

Optional:

1-1/2 cups grated Monterey Jack cheese

Almonds for topping

1 jar pimentos mixed in casserole

Preheat/bake Oven: 300F. Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring; cook until thickened. Add remaining ingredients except cheese. Put into buttered casserole dish and top with cheese (Monterey Jack) and almonds, if desired.

Serve with bread and salad.

Serves: 6-8

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Casseroles - Quiches

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Cajun Country -- New Iberia, Louisiana