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CHICKEN FLORENTINE PASTA BAKE Recipe

   
 

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     CHICKEN FLORENTINE PASTA BAKE

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 cup (1 stick) butter
1 (5 oz.) package thinly sliced prosciutto, chopped
2 cloves garlic, minced
1/2 cup flour
3 cups chicken broth
3 cups whole milk
4 cups chopped cooked chicken
2 cups shredded Gruyere cheese
1 cup shredded mozzarella cheese
 
1/2 cup grated Parmesan cheese
1-1/2 tsp. salt
1/2 tsp. ground black pepper
1 (9-oz.) package fresh baby spinach, stemmed
1 16-oz. package No Yolks noodles, cooked
Garnish- Parmesan cheese

Instructions
Preheat over to 350. Lightly grease a 3 qt. baking dish or 9x13 pan.
In a large Dutch oven, melt butter over medium heat. Add prosciutto and garlic and cook, stirring frequently, for 3 to 4 minutes, or until prosciutto is crispy. Stir in flour and cook for 2 minutes, stirring constantly. Add broth and milk, stirring until smooth. Bring to a simmer and cook for 6 to 8 minutes or until thickened. Stir in chicken, cheese, salt and pepper, stirring until cheeses melt. Stir in spinach and noodles.
Spoon mixture into prepared baking dish. Bake for 30 to 35 minutes, or until casserole is hot and bubbly. Garnish with Parmesan, if desired. Serve immediately. I think it is better to let it rest for 5-10 minutes out of the oven since it is pretty soupy when it is hot. It gets thicker as it cools down.
This recipe can be made 1 day ahead and refrigerated or frozen for up to 1 month. If frozen, thaw completely in refrigerator before baking until hot and bubbly.
Serving Suggestions
Paula's recipe calls for dumpling style noodles but upon asking, I was told No Yolks by her website.


Originally Submitted
2/27/2009





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