Chicken Fettuccine Casserole

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken broth
1 large chicken, cooked and boned
5 ounces Fettuccine, cooked and drained
2 cups sour cream
One (10 ounces) frozen spinach, cooked and drained
1 package fresh mushrooms
1 can sliced water chestnuts
1/2 cup chopped celery
1/3 cup lemon juice
2 teaspoons seasoning salt
1 teaspoon cayenne
1 teaspoon paprika
1 teaspoon salt and pepper
1-1/2 cups grated Monterey Jack cheese
Almonds for topping
1 jar pimentos mixed in casserole

Preheat/bake Oven: 300F. Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring; cook until thickened. Add remaining ingredients except cheese. Put into buttered casserole dish and top with cheese (Monterey Jack) and almonds, if desired.

Serve with bread and salad.

Serves: 6-8

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana