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.
Paula's recipe calls for dumpling style noodles but upon asking, I was told No Yolks by her website.
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