Chicken Spinach Alfredo

12 oz. pkg. wide egg noodles
2 chicken breasts, cooked and cut into bite size pieces
1 can (4 1/2 oz.) mushrooms, drained
1 jar (16 oz.) Alfredo sauce
1 cup cream spinach
1/2 cup roughly crushed crackers

Preheat oven to 350 degrees.  Cook noodles according to package directions.  Drain and set aside.  In a large bowl mix Alfredo, cream spinach and mushrooms.  Fold in noodles.  Pour into a 2 qt. baking dish sprayed with non-stick cooking spray.  Bake 20-25 minutes or until dish is bubbly hot.  Sprinkle with crackers and bake another 5 minutes or until crackers are slightly browned.  Serves 6

Martha:  I love Boston Market Cream Spinach and when a friend of mine goes there for lunch he always brings back a large order of this delicious dish to me.  A large order is actually about 1 1/2 cups and more than I can eat at one sitting, or more than I'll allow myself to eat.  Normally I spread it over about 3 days of eating but this time I decided to try something different.  I decided to add it to a jar of Alfredo sauce and mix it with some chicken and noodles.  I actually had 2 ideas and saved out about 1/2 cup of this mixture for my other idea which was to make a Chicken & Spinach Pizza.  I'll tell you about that recipe a little later.  Anyway, the mixture along with the chicken, noodles and then crackers on top was a bit hit with my food testers.  You can change it around too with all the different flavors of Alfredo sauce on the market.  I used Roasted Portabella Alfredo but there are so many others that would be just as good.  This is one that would be hard to mess up.

Lillian: Alfredo is a favorite to make and to enjoy. It is so easy to make and you can add so many things. Mushrooms is our favorite and so is finely chopped tomato sprinkled over the top of the sauce before serving. Martha's dish is excellent with the spinach added. Isn't it fun to get into the kitchen and come up with something that everyone will enjoy?

Tip:  Many years ago I could fry chicken along with the best but I think that is an art that has to be kept up.  I have gone for years without frying and have lost my touch.  Normally, when I want fried chicken I get it at a restaurant/fast food.  Lillian is a great chicken fryer and has sent me her recipe and I'm getting a little better.  There is one trick that I've learned which actually helps give me a crispy crust.  After I flour the chicken I stick it in the refrigerator for an hour.  This makes the coating adhere better when fried.