From the February 1997 Issue

Cousin Lorraine brought this recipe to our Stockholm Seven get-together last September. Yummy - and good fun for a group to create together.

• 2 c. cooked chicken, cubed
• 2 10-oz. Pkgs. frozen chopped spinach
• 2 cans (10 ½-oz) cream of chicken soup
• 2/3 c. mayonnaise
• 1 Tbsp. lemon juice
• 3/4 c. (or more) grated medium cheddar cheese
• 1/2 c. Progresso bread crumbs (Italian flavor is good)
• 1 Tbsp. butter or margarine
• 2 c. elbow macaroni or other pasta, cooked

Make the cooked chicken from chicken breasts which have been skinned and baked at 400° for 30 minutes - or boil them. Spread spinach on bottom of casserole dish. Spread macaroni over spinach and over that spread the cubed chicken. In a separate bowl, mix soup, mayonnaise, lemon juice and spread over all the other ingredients. Sprinkle grated cheese over all. Melt butter and mix with bread crumbs. Sprinkle the crumbs over the casserole. Bake 35 minutes at 350°. This serves 6-8 people. This is best enjoyed with loving cousins.

Contact Care Tender at: victoria@caretender.com