Chicken Fettuccine Casserole

This is a dish that I have made over a dozen times for large groups. It takes some prep time but well worth the time. Everyone who tries it, loves it. I usually make it ahead of time and pop it in the oven. (Do not over cook.) If you have a big Lasagna Pan - it can be doubled. Left overs can be frozen and reheated.

Ingredients:

2 ½ lbs Cooked Chicken Breasts – cut into pieces
2 Packages Fresh Fettuccine cut into shorter pieces - about 5 inches (Under cook it - I usually drop it into hot water and take it right out.)
¼ Cup Butter
¼ Cup Flour
1 ½ Cups Shredded Monterrey Jack Cheese
One Package (10 oz.) Frozen Chopped Spinach (Cooked and Drain)
1 Teaspoon Paprika
½ Teaspoon Cayenne Pepper
1 Teaspoon Salt
2 Teaspoons Seasoning Salt
1 Teaspoon Pepper
1/3 Cup Lemon Juice
1 Cup Milk
1 Cup Chicken Broth
2 Cups Sour Cream
8 oz. Can of Water Chestnuts (Sliced)
4 oz. Jar of Pimentos
One Package Fresh Mushrooms (Sliced)
½ Cup Chopped Celery
½ cup Chopped Onion

Directions:

Melt Butter
Add Flour
Stirring Constantly
Add Milk & Chicken Broth
Continue Stirring until thickened
Add all remaining ingredients except Chicken, Pasta, Mushrooms & Monterrey Jack Cheese

Layer in greased pan – Pasta, Chicken & Mushrooms in Pan
Pour Sauce on Top - Repeat until all three are gone

Bake at 400 degrees for 45minutes to an hour.
Add Monterrey Cheese for the last 10 minutes or until melted.