1 lg. stewing chicken (about 5 lbs.) or 2 fryers
5 oz. fine egg noodles
1/4 c. butter
1/4 c. flour
2 c. chicken soup
2 c. sour cream
1/2 c. lemon juice
1/2 tsp. Seasoned Salt
1/8 tsp. cayenne
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 pkgs. frozen chopped spinach, cooked and drained
1 (6 oz.) can mushroom pieces and juice
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) jar chopped pimientos, drained
1/2 c. chopped onion
1/2 c. chopped celery
1 1/2 c. grated Cheddar or Monterey Jack cheese
Parsley, chopped (as much as you like)

Cook chicken in season water. Reserve stock. Debone and cut into bite-size pieces. Cook noodles according to package directions. Drain. Melt butter in a large saucepan. Stir in flour. Slowly add the chicken soup. Cook over low heat, stirring constantly, until thickened. Add sour cream, lemon juice and seasonings. Mix well.

Add noodles, spinach (I do not cook the spinach), mushrooms, water chestnuts, pimientos, onion and celery and parsley.

Preheat oven to 300 degrees. Spoon a layer of spinach mixture into a buttered 3 quart casserole. Add a layer of chicken. Repeat. Top with cheese. Bake, uncovered, for 25 to 30 minutes or until bubbly. Do not freeze. Serves 10 to 12.