Ingredients:
1/2 cup butter
1 (5-ounce) package thinly sliced prosciutto, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups chicken broth
3 cups whole milk
4 cups chopped fried chicken (with crusted on)
2 cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (9-ounce) package fresh baby spinach, stemmed
1 (16-ounce) package dumpling-style noodles, cooked according to package directions and kept warm
1 (5-ounce) package thinly sliced prosciutto, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 cups chicken broth
3 cups whole milk
4 cups chopped fried chicken (with crusted on)
2 cups shredded Gruyère cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (9-ounce) package fresh baby spinach, stemmed
1 (16-ounce) package dumpling-style noodles, cooked according to package directions and kept warm
Garnish: grated Parmesan cheese
Directions:
Preheat oven to 350˚. Lightly grease a 3-quart baking dish.
In a large Dutch oven, melt 1/2 cup butter over medium heat. Add prosciutto and garlic, and cook, stirring frequently, for 3 to 4 minutes, or until prosciutto is crispy.
Stir in flour, and cook for 2
minutes, stirring constantly. Add broth and milk, stirring until smooth.
Bring to a simmer, and cook for 6 to 8 minutes, or until thickened.
Stir in chicken, cheeses, salt, and pepper; stirring until cheeses melt.
Stir in spinach and noodles.
Spoon mixture into prepared baking dish.Bake for 30 to 35 minutes, or until casserole is hot and bubbly. Garnish with Parmesan, if desired. Serve immediately.
