An old classic gets a little makeover with spinach substituted for broccoli, but this dish remains one of the kings of creamy comfort foods. If you prefer, serve over rice instead of egg noodles.
- 1 1/2 pounds chicken tenders (or leftover cooked chicken breast)
- 1 teaspoon dry mustard
- Salt and freshly ground pepper, to taste
- 2 tablespoons olive oil, divided
- 1 cup diced onion (1 medium)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup milk
- 2 tablespoons sweet vermouth
- 1/2 teaspoon dried thyme
- 6 cups chopped spinach
- 1/2 cup grated Parmesan
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1/3 cup panko breadcrumbs, seasoned with salt and pepper
- Cooked egg noodles, for serving
Preheat oven to 375 degrees F. Grease a 7 by 11-inch baking dish with oil.
In a bowl, toss the chicken tenders with the dry mustard, salt and pepper. In a medium nonstick saute pan, heat 1 tablespoon of oil over medium heat until cooked through. When cool enough to handle, shred the chicken.
In a medium saucepan over medium-high heat, heat 1 tablespoon of oil. Saute the onion and garlic until the onion is golden, about 5 to 6 minutes. Stir in the flour until well incorporated, then stir in the broth, milk, vermouth and thyme and bring to a simmer. Add the spinach and simmer for 1 minute longer. Remove from heat and stir in the Parmesan, mayonnaise, sour cream and mustard. Season with salt and pepper, to taste.
Pour 1/2 of the spinach mixture into the prepared baking dish. Layer the shredded chicken on top. Pour the rest of the spinach mixture over the chicken. Sprinkle with seasoned panko.
Bake for 25 to 30 minutes, until hot and bubbling. Let cool 5 minutes, then serve over egg noodles.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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