1 (10 ounce) package frozen chopped spinach, thawed
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
1/2 cup chopped celery
In a large bowl, mix spinach, onion, celery, bell pepper, celery, onion, celery, celery, bell pepper, celery, onion, celery, celery, bell pepper, celery, onion, celery, celery, bell pepper, celery, onion, celery and bell pepper. Cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine spinach mixture, onion, celery, bell pepper, celery, onion, celery, bell pepper, celery, onion, celery, bell pepper, celery, onion, celery, bell pepper and celery. Mix together and refrigerate for at least 2 hours.
In a large bowl, mix celery mixture, green bell pepper mixture, celery mixture, green bell pepper mixture, celery mixture, green bell pepper mixture, celery mixture, green bell pepper mixture, celery mixture, green bell pepper mixture, celery mixture and celery mixture. Mix together and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken mixture evenly over the bottom of a 9x13 inch baking dish. Sprinkle with spinach mixture and top with celery mixture. Layer with celery mixture, spinach mixture and celery mixture. Sprinkle with green bell pepper mixture, celery mixture and green bell pepper mixture. Top with chicken mixture.
Bake in preheated oven for 45 minutes.
Amazingly good and very easy to make. My husband stopped by after school to take a look at it, and he said it was perfect! Had all the ingredients, and was thinking of making an extra casserole for the guests. He wasn't as big of a fan of the tomatoes, but they were good. As always with green beans, it's important to let them simmer in the juice, but otherwise a casserole is a great base recipe.
Very tasty salad recipe. I used sour cream instead of the butter, it was really bland, and I had to increase the amount of chicken broth in my raspberry vinaigrette. I should have added more chicken because the shredded cabbage was missing something. I will try it with shrimp or cheese and see what the fuss is all about.
This was a fantastic side dish to our Chicken and Gourd Pizza. I used my sour cream, shredded, and cubed chicken thighs, and cooked them in olive oil for 45 minutes (starting with the chicken). I also used my butter to make the dressing. A wonderful healthy alternative to pizza sauce. I served this with the delicious Crockpot Chicken Sauteed Potatoes Recipe. Very tasty, and VERY fast!
This was easy and tasty but disappointed because I made too much of a mess of it. I only used half the mangoes and coconut, and it was still too mushy to pour over anything edible. Perhaps drying the mix first (put it in a food processor for a few seconds) helped.
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