2 lg. fryers
5 oz. sm. egg noodles
10 oz. chopped spinach
1/4 c. butter
1/4 c. flour
1 c. milk
1 c. chicken stock
1 pt. sour cream
2 tsp. lemon pepper
1 1/2 c. grated Cheddar cheese
1/3 c. lemon juice
6 oz. mushroom stems and pieces
1 c. sliced water chestnuts
1 sm. can chopped pimento
1/2 c. onions
1/2 c. celery
2 tsp. seasoned salt
1 tsp. Accent
1/2 tsp. red pepper
1 tsp. paprika

Cook chicken in seasoned water. Save stock. Melt butter, stir in flour and milk. Add cup of stock. Cook and stir until thickened. Cook noodles and drain. Cook spinach and drain.

To cream sauce and sour cream, add all ingredients except chicken. Butter 3-quart casserole. Put layer of cream sauce, layer of chicken. Repeat and end with sauce on top. Put cheese on the top and bake for 25 minutes until bubbles at 350 degrees.