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1
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Cook the pasta in boiling, salted water for 3 minutes. Drain and toss with just enough olive oil (about 1 tsp) to prevent sticking. Season with salt & pepper.
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2
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Blanch spinach on high (100% power) for 1 minute in microwave. Set aside.
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3
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Blanch mushrooms for 2-3 minutes on High, or until softened. Drain and set aside.
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4
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Lightly butter an 8 1/2 x 11" or 2 1/2 quart casserole dish or coat it with a vegetable oil cooking spray. Place pasta in the dish, topped with spinach and mushrooms. Evenly place chicken on top. Season the chicken lightly with salt & pepper.
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5
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To make the sauce, stir the contents of the sauce mix into the milk. Add butter and cook over medium-high heat, stirring constantly, until thickened. Stir in sour cream and mix well.
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6
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Pour the sauce over the chicken and press down to be sure the sauce soaks into the casserole. Cover and refrigerate until ready to heat.
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7
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Preheat oven to 350°F. Top the casserole with bread crumbs, sliced almonds or Parmesan cheese. (If using bread crumbs, drizzle 3/4 cup seasoned breadcrumbs with 2-3 tablespoons melted butter.) Sprinkle 1/4-1/3 cup sliced almonds on top of the bread crumbs. Bake until hot and lightly browned, about 35 to 40 minutes.
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