1/2 lb. fettucini noodles
1/2 lb. spinach fettucini noodles
1 box frozen spinach
1 can creamy chicken mushroom soup
1 soup can milk
2 tbsp. garlic powder
6 boneless skinless chicken breasts, breaded
1/2 c. Parmesan cheese
1 1/2 c. shredded mozzarella cheese

Cook and drain both kinds of noodles together; set aside. Cook spinach according to label instructions; drain excess water. Add chicken soup, milk and garlic powder. Bring to a light boil; set aside. Fry chicken breasts until golden.

Toss noodles with spinach-chicken soup mixture and pour into bottom of 13 x 9 x 2 inch pan. Sprinkle with Parmesan cheese, arrange chicken breasts on top; sprinkle with mozzarella cheese. Bake at 350 degrees for 20-30 minutes. Serves 6.