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2 packages frozen spinach
1 package spinach spaghetti
1/4 cup (1/2 stick) butter
2 tablespoons mustard
Fresh mushrooms
De-boned chicken and broth
1 to 2 cups cheese
1 cup sour cream
1 cup cream of mushroom soup
Pressure cook 1 chicken with tarragon for 35 minutes. Remove all chicken
from the bone. Cook 2 packages spinach in microwave.
Mix butter and mustard with the spinach in a food processor. Sprinkle some
chicken broth on the bottom of the pan. Layer noodles and spinach on the bottom
of a 13 x 9-inch casserole.
Saut� mushrooms. Sprinkle on top of spinach and noodles mixture. Spread prepared
chicken over noodle mixture. Put cheese on top of meat and cover with mushroom
soup and sour cream mixed together. Bake at 350 degrees F until bubbly.
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