Chicken Fettuccine Casserole

Here's another recipe using leftover chicken.

Chicken Fettuccine Casserole

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 chicken, cooked and deboned
5 oz. fettuccine, cooked and drained (I use at least 8 oz.of fettuccine noodles.)
2 cups sour cream (I use light sour cream)
1--10 oz. pkg frozen spinach, thawed and liquid squeezed out
1/2 lb. mushrooms (I often omit these.)
1/2 cup chopped onions
1/2 cup chopped celery
2 Tbsp. lemon juice
1 tsp. seasoning salt.
1/4 tsp. cayenne
1 tsp. paprika
1/2 to 1 tsp. salt
1 tsp. pepper
1 1/2 cups shredded Monterrey Jack cheese

Saute mushrooms, onion and celery until tender crisp.

In large saucepan, melt butter. Add flour and stir constantly for 1 minute or until flour and butter join together and flour is toasted just slightly. (You're making a roux for the sauce. . . knowing this step is the secret to sauces and gravies.)

Add milk and chicken broth and continue to cook and stir constantly until thickened. (I use a whisk to eliminate lumps.)

Once thickened, stir in remaining ingredients except cheese.
Put into buttered 9" x 13" casserole/baking dish and top with cheese.

Bake at 325 degrees for 25 to 30 minutes until hot and cheese is turning golden brown.

This is a good dish to make in advance. If this has been refrigerated or frozen, cooking time might run closer to 1 hour.