Chicken And Spinach Casserole - cooking recipe

Ingredients

3 tablespoons butter
1 cup onion
1 tablespoon garlic
3 tablespoons flour
3 cups milk
1 (10 3/4 ounce) can cream of chicken soup
1/4 teaspoon cayenne pepper
8 ounces dry wide egg noodles
2 lbs frozen spinach
1 1/2 lbs chicken breasts
8 ounces white cheddar cheese
3/4 cup breadcrumbs
2 tablespoons olive oil
4 ounces parmesan cheese

Preparation

Bake the chicken breasts and dice into 1/2 inches cubes.
Drain the spinach until very dry.
Melt the butter in a large pot.
Add the garlic and onions, minced fine.
Sweat in the pot until soft.
Add the flour and whisk until combined.
Cook the Roux until it turns a blond color.
Whisk in 1 cup of cold milk.
When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
Bring to a soft boil.
Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
Spread this mixture into a greased 9x13 in pan.
Combine the breadcrumbs and olive oil.
Sprinkle evenly over the casserole.
Top with the remaining cheese.
Bake in a 375 Degree oven for 35 minutes.
Let rest 10 minutes before serving.